This is my family’s traditional recipe for beets. It’s a simple recipe but the end result is great. We enjoy these beets hot or cold over steamed rice, with a dollop of plain yogurt. You could also use them as a dosa filling in place of the typical potato curry.
Don’t think too much of the first step. You don’t want mashed beets, but if you overcook them a little it won’t matter much.
- Yields: 4 servings
- Difficulty: Easy
- Total: 30-40 minutes
- 2-3 large beets
- 1/2 teaspoon black mustard seeds
- 10 green curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- Steam, boil, or pressure-cook the beets until they are almost cooked. The exact cooking time will vary based on your method. The objective is to cook the beets until they are easy to cut, but still firm.
- If you’re wearing white clothes, now is a good time to change out of them.
- Let the cooked beets cool, then peel and dice them. 1/2″ square is a good size.
- Place a wide nonstick pan over medium to high heat. Add olive oil.
- When oil is hot, add mustard seeds and curry leaves. Toast for 30 seconds. Be careful as both of these ingredients pop in hot oil and also burn easily.
- Add beets and reduce heat to medium. Season with turmeric, then cover and cook for 5-10 minutes.
- Uncover and season with salt and chili powder. Continue to cook, uncovered, for 5-10 more minutes, stirring occasionally so the beets don’t stick.
- When the beets are sufficiently tender, remove from heat, discard curry leaves, and serve.