Beetroot Kalan



1. Beetroot -2 nos
2. Chilli Powder – 1 tsp
3. Turmeric Powder – 1/2 tsp
4. Salt and water – as required
5. Scrapped coconut – 1 cup
    Shallots – 2 nos
    Cumin Seeds – 1 tsp
6. Curd – 4 small spoons
7. Coconut oil – 2 tsp
8. Mustard – 1 tsp
9. Fenugreek –  1/4 tsp
10. Curry leaves – 2 stalks

Method of Preparation:

  • Cook beetroot using water, salt, turmeric powder and chilli powder. (You can also cut into small pieces – your preference)
  • Smash it well to a fine paste if you are cooking beetroot as whole.
  • Grind contents 5 in a mixer to a fine paste and add to cooked beetroot to boil.
  • Add curd to the mixture, and allow it to boil. Switch off the flame when curd starts boiling.
  • Heat oil, add mustard, fenugreek and curry leaves, and allow it to splutter. Add the mixture to the beetroot curry.   

 Archive: Vanitha Magazine October 1-14 2011

Read a few more beet root recipes here. Click on the images in the gallery to read.

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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