Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:Given Below   Cuisine:Indian

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Table of Contents⇓  RecipeCard⇓

When I think about making a curry with Beetroot, then this is the immediate recipe with beetroot, that comes into my mind. This is a very simple, low spice level curry recipe originated from South Indian cuisine.

Try this quick stir fry with just two main ingredients and very little spice addition. You can have this stir fry as it is or as a side for any rice, any bread, or it can be part of a salad bowl.

This, Beetroot Coconut Curry / Chukandar Sabzi, is a Vegan + Gluten free option of stir fry.

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Beetroot Coconut Simple Stir Fry Recipe’:
2. Health Benefits of ‘Beetroot Coconut Stir Fry Curry / Chukandar Sabzi’:
3. How to serve, ‘South Indian style Beetroot Coconut Stir Fry Curry’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Beetroot Coconut Stir fry (Stove Top, Instant Pot methods)’:
6. Prep Work:
7. Stove Top Beetroot Coconut Curry:
8. Instant Pot Beetroot Coconut Curry:
9. Tips & Storage:
10. Result:
11. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Beetroot Coconut Simple Stir Fry Recipe’:

Using grated beetroot: Instead of chopping the beetroots, you can even opt to grate them.

Alteration for fresh coconut: You can use desiccated coconut instead of fresh grated coconut. But fresh grated coconut gives the right taste.

Spice level: I used very little spice in this stir fry, because that’s the way it suits this vegetable. And the authentic recipe also uses very little spice. 

Other spices to add: You might add ½ teaspoon of amchur powder and 1 teaspoon of garam masala powder. 

Adding beans to the same recipe: This would add more protein to the dish. You might add a cup of any of these>> boiled chickpeas, black eyed peas, red kidney beans, black beans.

Using pre-boiled beetroot: When using these, you need not steam the beetroot at all. Just add the chopped beetroot into the tempered ingredients, and spice it up.

Health Benefits of ‘Beetroot Coconut Stir Fry Curry / Chukandar Sabzi’:

Beetroot is one such root vegetable which is naturally sweet, and has many health benefits. Beets are rich in a variety of essential vitamins and minerals, making them an excellent addition to your diet. They have benefits as reducing inflammation, supporting heart, and protecting digestive, brain, and eye health .

Coconut are an excellent source for Immunity. They are anti-viral, anti-fungal and anti-bacterial that is they kill all the harmful bacteria, viruses and parasites. So that they protect from numerous ailments.

To Conclude this curry is suitable for Vegan, Vegetarian, Plant Based, Gluten free, Kids friendly diets.

How to serve, ‘South Indian style Beetroot Coconut Stir Fry Curry’:

You can have this stir fry as it is or as a side for any rice, any bread, or it can be part of a salad bowl.

I would prefer to eat this stir fry curry just as a salad, along with some fresh greens.

Beetroot stir fry as a side in the below platter⇒  Bhojanam/Thali/Platter # 4

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned in the end.

 Curry recipes Collection⇒  Curry / Koora / Stir Fry

Instant Pot recipes collection⇒  Electric Pressure Cooker /Instant Pot Recipes

Daily Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

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Ingredients:

• Beetroot / Chukandar – 2  (medium size)
• Grated Coconut (fresh/desiccated) – ½ cup
• Salt – 2 teaspoons / as per taste
• Red Chilli Powder/Pepper Powder – ¾ teaspoon
• Jeera / Cumin Powder – ½ teaspoon
• Cooking Oil – 3 tablespoon
• Fresh Coriander Leaves – 1 tablespoon (chopped)
• Water – 1 cup for stove top / ½ cup for instant-pot

Ingredients for Tempering :

• Jeera / Cumin Seeds – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Mustard Seeds / Aavalu – ½ teaspoon
• Curry Leaves – 6 (optional)
• Urad dal / Split Black gram – ½ teaspoon (optional)

Special Ingredients:

• Fresh / Desiccated Coconut

Step wise pics Procedure for ‘Beetroot Coconut Stir fry (Stove Top, Instant Pot methods)’:

Prep Work:

Firstly, take the beetroots, wash them thoroughly. Peel the skin off and cut them into small pieces or grate them.

Stove Top Beetroot Coconut Curry:

Put a frying pan on stove top under medium flame.

Add the oil, once heated, put all ‘Ingredients for Tempering’ into the pan and sauté until they turn golden brown colour.

Then, add all the beetroot pieces, water and 1 teaspoon salt to the pan.

Give everything a stir and close the pan with lid. Let the beetroot pieces soften, this might take 10 mins. Keep stirring in between.

When the beetroot pieces have softened, add the grated coconut, red chilli powder, jeera/grounded cumin powder and remaining salt. 

Mix everything thoroughly, let it be on flame for 2-3 mins, until the water evaporates.

Switch the flame off, transfer the curry to serving bowl and garnish with fresh coriander leaves. Done!!

Instant Pot Beetroot Coconut Curry:

Switch on the gadget ON, set the MODE to Sauté, set for 4 mins.

Add the oil, once its heated put all the ‘Ingredients for Tempering’ into the pan.

Sauté until they turn golden brown colour.

Then, add all the beetroot pieces, grated coconut, 1 teaspoon salt and ½ cup of water. Mix everything gently.

Change the MODE to Pressure Cook / Manual, set the Pressure Level to HIGH, Time to 4 mins.

Once done, open the lid with Natural Pressure Release (NPR) (or) with Quick Pressure Release (QPR) after 10 mins. Either is fine. 

Set the Mode to sauté, TIME for 2 mins.

Add red chilli powder, jeera / ground cumin powder, rest of the salt and few chopped coriander leaves to the pot.

Mix up everything thoroughly, and let the water (if any) evaporate, and the curry needs to be just as shown in pic.

Sprinkle more of chopped fresh coriander leaves. Mix and serve. Done!!

Tips & Storage:

• For Instant Pot method, if you are using, desiccated coconut, DO NOT add it along with beetroot pieces while pressure cooking. Just add the desiccated coconut along with the spices at the last.
• I used my food processor for cutting the beets which took just 2-3 mins.
• To check if the beetroots are cooked or not, take a piece and press it between your fingers or cut it with the ladle. 
• Adjust the salt and spice according to your taste.
• Using Instant pot / Electric Pressure, cuts the cooking time to half, so it was quick. And I didn’t keep an an eye in between until everything was done.
• Storage: This curry stays good up to 2 days at room temperature.
• And stays good for 4 days when stored in fridge in an air-tight container.

Result:

• The taste of this, Beetroot Coconut stir fry, is near to the sweeter side, because of the natural sweetness of the beetroot and coconut. And we even added very little spice .
• You can have this stir fry as it is or as a side for any rice, Indian chapati, or it can be part of a salad bowl.

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