Beetroot Curry Recipe-Beetroot Channa Sabzi (for rice-chapati)

The health benefits of beetroot are many. It is a natural blood purifier.The iron content in beets are powerful blood purifiers. It also has detoxifying properties. So by including beetroots in our diet at least once in a week, we can enjoy its health benefits. Even those who are not big fans of this vegetable will love this easy beetroot curry. This is a very delicious, colorful, flavorful and nutritious South Indian curry which goes well with both rice and chapati. I have added chickpeas to make it more healthy and protein rich. Today we will learn how to prepare Beetroot curry with chick peas following our easy recipe.

Beetroot Curry

Prep Time : 15 mins

Cook Time : 20 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Beetroot – 2 medium sized beetroots or 1/4 kg
   Onion -1
   Green chilli – 1-2 slit

White Chickpeas – 1/4 cup (kondai kadalai)
Grated coconut -3 tbsp

For the seasoning

   Oil -2 tsp
   Mustard seeds -1 tsp
   Urad dal -1/2 tsp (split variety)
   Red chilli -1
   Hing – a pinch
   Curry leaves – few

Preparation

Wash and peel the skin of beetroot and chop it into small cubes.

Wash and soak chickpeas overnight and pressure cook with a little salt until soft.

Finely chop onions and slit green chillies.

Method

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing, when dal starts turning golden brown, add green chillies, curry leaves and chopped onions.

Saute until onions turn transparent.

Then add chopped beetroot and salt needed. Sprinkle water and cook covered on low flame stirring from time to time.

When beetroot is cooked, add cooked chickpeas and cook for further 2-3 minutes.

Add grated coconut, mix well and turn off the heat. Garnish with coriander leaves and serve with rice or roti.

More Beetroot recipes

Beetroot stir fry

Beetroot Potato Soup (low fat soup)

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