Thursday, January 28, 2016

Beetroot Sabzi

Beetroot is of exceptional nutritional value. Beetroots are high in fiber and are a good source of folic acid, manganese and pottassium. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, is thought to suppress the development of certain kinds of cancer. Beets can be used in salads, curries and even in desserts:)
Today , I will be sharing with you all a delicious sabzi that can be easily prepared plus is very delicious.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Beetroot : 1 large 
  • Peas (cooked) : 1/2 cup
  • Red Onion (finely chopped) : 1 cup
  • Tomato (finely chopped) : 1 cup
  • Oil : 1 tbsp
  • Mustard seeds (Rai) : 1/2 tsp
  • Urad Dal / Black gram : 1/2 tsp
  • Cumin seeds / Jeera: 1/2 tsp
  • Dry red chillies : 2 (broken)
  • Curry Leaves : A few
  • Coriander powder / Dhania powder : 1 tsp
  • Sambar powder : 3 tbsp (Adjust according to taste)
  • Turmeric powder / haldi powder : 1/2 tsp
  • Jaggery powder / sugar : 2 tsp
  • Salt as per taste
  • Dry dessicated coconut (you can use fresh grated coconut too) : 1/4 cup
  • Wash the beetroot nicely and cut off the two ends. Cook the beetroot in the pressure cooker. Once done , its easy to peel off the skin. Chop it into small pieces (You should have about 2 cups of finely chopped beets).

  • Heat oil in a deep bottomed pan. When hot, add cumin seeds, urad dal,mustard seeds and dry red chillies. When the seeds start to splutter, add the curry leaves.

  • Add the chopped onion and mix. Sprinkle some salt. This caramelizes the onion faster.

  • Once the onions have nicely browned, add the tomatoes . Mix and cook until the tomatoes have turns mushy.

  • Once the tomatoes have cooked add the coriander powder, turmeric powder and the sambar powder. Mix well. Cook for a couple of minutes.

  • Add the chopped beets and cooked peas. Mix well.

  • Add the jaggery powder and salt.

  • Lastly add the dry dessicated coconut powder or fresh grated coconut.

  • Serve with phulkas, rotis or even rice.


  1. Looks absolutely gorgeous dear. I loved it totally. The more we use beetroot in our diet, the better it is for us. This is a delicious curry to include with the goodness of beetroot and such delightful flavours. Yummy yummy.
    Bookmarked sweetheart.

    1. Thanks so much :).. You are indeed very right about including beets in our diet.. I have started drinking beet juice in the mornings ..I still remember your dosa with the goodness of beets in it:)

  2. Totally agree with Piyu..this is something for sure at least once or twice a week in our juice..great dear!! have done this sabzi to perfection!!

  3. Have made this a couple of times. Of course the easiest type as always is my style. This one, further elevated for more awesome flavours.

  4. Beetroot sabzi looks so vibrant, stunning and deeeelicious. Pass me that whole bowl please! :)

  5. One healthy, easy and great lovely sabji...Loved it.

  6. Lovely recipe... Recipe is awesome but I want to appreciate the idea ... Beetroot in subji!!!! Uhhhh "maaan Gaye" lovely share... Bookmarked it

  7. I truly believe beetroot is a must-have in our diet. It actually did wonders to my health. Well beetroot in subji is new to me. It looks really beautiful. Would love to try soon!

  8. Its beautiful. Looks very healthy and delicious :-)