Beetroot Palya

One of the vegetables abundantly available here is beetroot, which is good because it's a familiar one which we have learned to do in the South Indian way, something we didn't even think of doing when we first started Indian cooking.  Overall South India is less known for the rich masala seasonings of the North, which although good every now and then seem a bit rich and heavy on the stomach in the warmth of the south.

This recipe was one that we first made from a recipe book by Sandhya who is a woman that prepares fresh sattvic lunches for yoga students here in Mysore.  We are actually going to her place for lunch today, watch out for the blog post! 

This is another dish that with the fresh herbs were it not for the coconut and tempering would taste like a Mediterranean salad.  It makes for an excellent accompaniment to any dal and rice meal.

Beetroot Palya adapted from Mysore Style Cooking by V. Sandhya

serves 4 


3 medium sized beetroots
1 tsp salt

For the paste:

3/4 cup coconut
1 in piece of cinnamon stick
2 dried red chilies
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds

For the tempering:

1 tsp oil or ghee
1 tsp black mustard seeds
1/2 tsp asafoetida

1 tbsp chopped coriander and or dill.

1. Place whole beetroots in a deep saucepan and cover them with enough water, bring to a boil and simmer for 45 minutes or until tender.  When they are cool remove the skins and chop into 1 cm cubes.
2. Grind together the paste ingredients with a bit of water.
3. Heat the oil or ghee in a sauté pan and add the mustard seeds, stir for a few seconds and when they pop add the asafoetida, beetroot, salt and paste, stir and simmer for a few minutes.
4. Remove from heat, add the fresh herbs and serve.

This is an excellent accompaniment to any rice, dal and chapathi.