Thursday, 20 July 2017


Beetroots are packed with powerful antioxidants and rich in fibre, low in fat, high vitamin source. There are a lot of variations of recipes using beetroots in Kongu region. One of them is the beetroot curry kuzhambu.

Beetroot curry kuzhambu is one of the comfort gravy that goes very well as an ideal accompaniment with chapatis, pooris, idlies, Dosas, parathas, paniyarams, oothappams. 

How to make this amazing beet curry kuzhambu?


Beetroot medium size one
Bellary onion pieces half     cup
Curry leaves 10 nos
Shredded coconut one cup
Fried gram one tablespoon
Mustard seeds one spoon
Star anise two nos
Cloves four
Ginger gratings one spoon
Garlic gratings one spoon
Coriander powder one tablespoon
Cumin powder one spoon
Pepper powder one spoon
Fennel seeds roasted and powdered one spoon
Salt to taste
Tomato one medium size
Coriander leaves (Optional)
Sesame oil one tablespoon
Turmeric powder on spoon
Green chilly one
Red chilly powder one spoon
Karam masal powder one spoon


Wash the beetroot and peel off the outer skin and chop them into cubes.
Blend the coconut gratings, coriander powder, cumin seeds powder, fennel seeds powder, fried gram into a fine paste using required water.
Heat the heavy bottomed pan with sesame oil over a medium flame.
Add mustard seeds to pop up.
Add star anise, cloves.
Reduce the flame.
Add onion, ginger garlic gratings, turmeric, green chilly, Curry leaves, red chilly powder, karam masal powder 
and saute well.
Once the onion turns golden brown and shrunken, add tomato.
Saute for a few minutes. 
Then add masal paste and let the masal paste be fried for a few seconds.
Add beetroot cubes and adjust the consistency with required ( three cups of water)
Add salt.
Allow boiling until the beetroot cubes turn soft and well cooked.
Check the salt.

Add coriander leaves and switch off the flame.

An attractive red coloured, aromatic curry kuzambu is ready to enjoy!

This side dish makes the every main dish as an amazing delicacy! 

Do try out!

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