Beetroot Palya

Name: Beetroot Palya
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g beetroot (peeled and finely grated); 1 pcs onion (small, finely chopped); 2 pcs green chili (slit); 0.25 cup fresh coconut (grated); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp water; 1 tsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

7/10

A simple Karnataka-style beetroot stir-fry with gentle spice, soft coconut sweetness, and a bright finish from curry leaves. It makes a colorful side that pairs especially well with rasam rice, chapati, or curd rice.

PREP

10m

COOK

18m

SERVES

1 KATORI

98 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the beetroot and aromatics.
1.Peel and finely grate the beetroot.
2.Finely chop the onion.
3.Slit the green chilies.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and green chilies for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~3 min
Cook the onion.
Add the chopped onion and sauté until soft and lightly translucent.
steam · ~12 min
Cook the beetroot until tender.
1.Add the grated beetroot, turmeric powder, and salt.
2.Mix well so the seasoning coats the beetroot evenly.
3.Sprinkle in water and cover the pan.
4.Cook on low heat until the beetroot is tender but not mushy.
TIPStir once or twice while cooking so the beetroot softens evenly and does not catch at the bottom.
mix · ~2 min
Finish with coconut and lemon juice.
Uncover the pan and cook off any extra moisture. Add the grated coconut and lemon juice, then mix gently for 1 minute.
serve
Serve the beetroot palya warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the beetroot finely so it cooks quickly and absorbs the tempering evenly.
2
Let the mustard seeds fully splutter before adding urad dal, or the dal can darken too fast.
3
Cook covered on low heat with just the listed water; beetroot releases moisture as it softens.
4
Stop cooking when the beetroot is tender yet separate, not wet or jammy.
5
Add coconut only at the end to keep its sweet, fresh texture distinct.
6
Mix in lemon juice off the heat or at very low heat so the finish stays bright.
7
This palya keeps well for lunch boxes; cool completely before packing to avoid condensation.