Sivanis Kitchen

Beetroot Curry With Coconut & Green Chilli Paste


Beet Root Curry With Coconut & Green Chilli Paste

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4


  • 2 nos Beetroot
  • 1 pinch Turmeric powder
  • few Fresh Coconut Pieces
  • 1/2 sp Cumin Seeds
  • 4 Green Chillies
  • 4 Garlic Cloves
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil


  1. Combine coconut pieces, cumin seeds, garlic, green chillies and grind into a coarse paste & keep aside.
  2. Wash and pressure cook whole beetroots for 3 whistles, leave it to cool.
  3. When done peel the skin with hand & cut into small pieces.
  4. Heat oil in a pan add popu ingredients and fry, once done add curry leaves & cooked beet root pieces and stir.
  5. Next add salt, turmeric powder, ground paste and mix it well, cook on low flame for a couple of mins.with cover.
  6. When done turn off the flame and transfer into a serving bowl, beetroot kobbari kura is ready to serve, serve with white rice or chapati.



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