Beetroot Kulambu (Beetroot Curry)

Beetroots are beautifully coloured root vegetables. I normally call it as “magical vegetable” as it provides so much nutrients needed for the body.

I look for the opportunities to add it to the food. It should be tasty too so that everyone can eat it without much problem. One such finding is this ” Beetroot Kulambu”.

When it comes to beetroots, they are rich in antioxidant, fiber, iron,cancer fighting and anti-inflammatory properties. They are good for the brain, liver, eyes because they increase the blood flow which increases the oxygen supply within the body.

With many health benefits, we should explore many ways of consuming it. This beetroot kulambu will be the perfect combination for rice along with papad. It takes less effort and less time for the preparation. I haven’t used much masalas too.

It is slightly sweet, spicy and it is little tangy, so this kulambu is a perfect combo for rice.


  • Beetroot- 2 big ( diced)
  • Onion- 1 cup ( finely chopped)
  • Tomato- 2 medium size (chopped)
  • Chana dal- 1 tbsp
  • Yellow Moong dal- 1 tbsp
  • Cumin seeds- 1 tsp
  • Garlic- 4 cloves ( chopped)
  • Green chilli- 1 big ( sliced lengthwise)
  • Coconut- 1/2 cup ( grated)
  • Turmeric powder- 1/4th tsp
  • Asafoedita powder- 1/4th tsp
  • Red chilli- 2 big
  • Mustard seeds- 1/4th tsp
  • Urad dal- 1/2th tsp
  • Curry leaves- 10 to 15
  • Coriander leaves- little.


Grind coconut along with cumin seeds with required water and keep it ready.

Heat sesame oil in a pressure cooker and saute green chilli and garlic cloves.
Now add the finely chopped onions.
Add the chana dal, moong dal and saute it along with onions till onion gets translucent.
Add asafoedita powder and turmeric powder. Saute for 1 min.
Now add the tomatoes along with curry leaves and saute for 1 more minute.
Add the beetroot now and the required salt.
Add little water to pressure cook it. Close the pressure cooker and cook for 2 whistles.
Once we open the pressure cooker we could see everything cooked well.
Add the grinded coconut and cumin seeds paste now.
Add water if required and cook it open for 5 min till oil gets separated.
Heat sesame oil in a pan and saute mustard seeds, urad dal along with red chillies.
Now pour the oil over the beetroot and garnish with coriander leaves.


  • Use sesame oil for better results.