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Beetroot Koora (Beetroot Stir-Fry)

This simple spiced beetroot koora (stir-fry) with tadka is as tasty as it is colorful. Beets are relatively inexpensive and just 2 beets can make around 8 servings! If you have all the Indian pantry staples, this stir-fry should take hardly any time to make. In fact, I made this from start to finish in just about 15 minutes.

Here is the recipe:



2 large beets (shredded)

1/2 cup shredded coconut (frozen and thawed OR fresh)

1 tablespoon olive oil

1-3 green chilies (more if you like spice)

8-10 curry leaves, chopped

1 1/2 teaspoons salt (or to taste)


1 tablespoon olive oil

1 teaspoon black mustard seeds

2 teaspoon chana dal

2 tablespoon urad dal

Cilantro to garnish


1. In a deep skillet over a medium flame, add in the olive oil and shredded beets. Saute them for a minute or two and add in the chilis and salt.

2. Stir to combine, and cover with the lid. Cook for about 5-7 minutes on medium flame.

3. Once they are tender, turn off the heat. Sprinkle in the shredded coconut and cilantro, and let them cook in the residual heat.

4. Time to make the tadka! In the same pot, add in the oil, then the black mustard seeds. Once they start to sizzle, add in your chana dal, curry leaves, and then your urad dal. Let them fry up until they become crunchy and golden. This should take just 2 minutes on medium-low flame.

5. At this point, everything is ready to serve over some rice or with roti. Sprinkle that tadka on and enjoy! Keeps in the fridge for around 2-3 days (because of the coconut).

Stay green, loves!


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