Beetroot Palya

Introduction

Beetroot Palya is a simple and healthy South Indian stir-fry made with fresh beetroot, mild spices, and traditional seasoning. This vibrant dish adds beautiful color to your meal while offering natural sweetness and rich nutrients. Lightly sautéed with mustard seeds, garlic, curry leaves, and coconut, it pairs perfectly with rice and sambar or rasam.

Preparation Time: 10 minutes

Overall Time: 15–17 minutes

Ingredients

·       5 medium beetroot (washed, peeled, and cut into small chunks)

·       Water (as required for cooking)

·       Salt (as required)

·       2 tbsp refined oil

·       1 tsp mustard seeds

·       1 tsp urad dal

·       1 tsp Bengal gram (chana dal)

·       2 medium onion (chopped)

·       2 dried red chillies

5 Garlic cloves chopped or smashed

·       Few curry leaves

·       2–3 tbsp grated coconut

Method

1.     Wash the beetroot thoroughly, peel the skin, and cut into small chunks.

2.     Transfer the beetroot into a pressure cooker.

3.     Add water and a little salt.

4.     Close the lid and cook for 1 whistle.

5.     Once pressure releases, drain the water and keep the beetroot aside.

6.     Heat refined oil in a kadai.

7.     Add mustard seeds, urad dal, and Bengal gram. Let them splutter.

8.     Add chopped onions, garlic, curry leaves, and dried red chillies.

9.     Add a little salt and sauté for 2 minutes.

10.  Add the drained beetroot and mix well.

11.  Sauté or fry for about 5 minutes.

12.  Add grated coconut and mix properly.

13.  Switch off the flame.

Serving Suggestion

Serve hot with rice and sambar or rasam for a complete traditional meal.