south indian // dry beetroot curry

serves 4

what do i need? (lots of things...)

2 large beetroots, grated

1 red onion, finely chopped

1 tsp mustard seeds

1/2 tsp cumin seeds

10 fresh curry leaves

1 whole red chilli

1/2 green chilli, chopped (seeds removed)

1 tsp fresh ginger, diced

2 tbsp coconut oil

1/4 cup desiccated coconut, toasted

salt, to taste

spice mix (combine me)

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp ground cardamon

1/4 tsp black pepper

1/2 tsp cinnamon

1 clove

what do i do?

  • heat coconut oil in a large pan, add mustard seeds, fry for 10 seconds, then add cumin seeds and stir.
  • when cumin starts to sizzle, add onions & curry leaves, cooking for several minutes until they soften and brown. 
  • throw in green chilli, whole red chilli and ginger, cooking for a minute. 
  • add spice mix and fry for 30 seconds, careful not to burn. 
  • throw in shredded beetroot and approx. 1 tsp salt. 
  • add 1/4 cup water and cook with a lid for 10-15 minutes or until beetroot softens, checking and stirring regularly (if beetroot is sticking, add a little more water). if water is sitting in the bottom of the pan, evaporate with the lid off.
  • mix in the toasted coconut, add salt if needed and serve hot or cold. 


Cade McConnell