Beetroot sidedish

Beetroot is one vegetable, from which I used to stay away for a long time. This was mainly because of the mess it would create while cooking. I like to cook dal, vegetables, rice at once in cooker, because it saves a lot of time. When beetroot is cooked like this, the pink color would spread to dal and rice. Then I read this comment from Anisha. It changed everything. Now I just add 1/4 tea spn of sugar while cooking beetroot and the color does not spread at all. Yayy!!! Thanks Anisha.

So now, beetroot is regular at home. I make many different side dishes with it, as usual they are all very simple dishes. I keep the basic recipe same and just mix it with different vegetables to make this. We love all these variations.

1 cup beetroot pieces (cook 2 beetroots in pressure cooker and then chop)
1 tea spn mustard seeds
1/2 tea spn urad dal
5-6 curry leaves
1 tbl spn fresh/frozen coconut(optional)
3-4 green chillies
A pinch asafoetida
1 tbl spn lemon juice
1 tea spn goda masala or garam masala
One of the following:
1 cup sprouted moong
1 cup chopped capsicum
1/2 cup onion

Heat oil and add mustard, urad dal. When it starts popping, add curry leaves, green chillies asafoetida. Now add onion or moong or capsicum. Cover and cook till done(if onion is used, just fry till it is brownish). Now add cooked beetroot pieces, goda masala (or garam masala). Cover and cook for few minutes. Sprinkle lemon juice, coconut(optional) and switch off the gas. Mix very well. Serve hot with rotis or rice.

Serves : 3-4
Preparation time : 20mins

17 thoughts on “Beetroot sidedish”

  1. Oh i never knew just one spoon of sugar will make such a difference….me too like to boil potatoes and beetroots etc for sandwiches , all together in pressure cooker,but potatoes do take up some colour and they look awful if kept for a day or so.Thanks to u and to Anisha,i can carry on with the time and fuel saving procedure
    The recipe looks so good.i had once chanced upon a beetroot veggie with kaala chana and cabbage(a dry stir fry veggie) in one of the THALI served in a restaurant and since then i had made that so many times.Now i will be able to try out yet another variation…Thnks for sharing 🙂

  2. You say that as if you wouldn’t like pink potatoes! 🙂

    These dishes sound good, especially I am in love with the first pic- is that chane?

    Shilpa: Thats sprouted moong. No I dont like “accidental” pink potatoes, pink rice 🙂

  3. Wonderful dish, Shilpa..tks for the lovely hands just leaving color..made beet few days back! 😀 Wt the little beet I hv now, can try this..tks for sharing!

  4. The tip to add sugar may seem useful but we really should try to limit usage of sugar for such unnecessary tasks. While it may be a convenient trick, root veg are already high in natural sugars. We should be mindful of how we treat our bodies. While I am all for shortcuts in cooking, we should understand the science behind the art.

  5. Hi Shilpa,

    Beetroot is a very healthy vegetable. Goes well with frozen peas as well. I always use red chillies for beetroot dishes, looks and tastes good.

  6. Beetroot palya is one of my all time favourites. I have not tried adding onions / sprouted moong / capsicum. Will try this out next time I am making beetroot palya.

  7. Beetroot, something I’ve discovered in the latter part of my 21years on this planet. Its an acquired taste i believe. Wonderful advise on the color. Thank you and Anisha 🙂

    Thanks for the recipe. Will try. Beetroot is good for increasing RBC (Red blood corpuscles) levels 😀

    So womenfolk, hog on beetroot!

  8. sreeram srinivas

    Important :
    Beetroot is very good cure for keeping or maintaining low blood pressure. i.e. Strongly recommended vegetable for those suffering from HIGH blood pressure.

  9. I am a novice in cooking.
    I tried this beetroot side dish on monday. It didn’t come well. Beetroot’s raw smell remained in the dish. My husband’s comments discouraged me . 🙁
    Again i tried this today without boil the beetroots. and added a pinch of turmeric while cooking. The raw smell vanished and It came well today. Thanks Shilpa Aunty. I love your blog.

  10. Hi Shilpa,
    Have never tried cooking beetroots in the pressure cooker, for how long should it be kept, with how much amount of water. Would appreciate your response. Thanks.

    Shilpa: about 10mins with 1/2 inch water. You can also cook it without cooker like any other vegetable. I use cooker because I can cook more than one item at a time (I cook rice, dal and vegetable at a time using 3 cooker vessels).

  11. hi shilpa…you can also add sambhar taste good…need not to add any other masala, if u are adding this….


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