Beetroot Varuval

shwetha's picture

Jul. 17, 2013

It is a semi spicy and semi sweet dish. The spiciness is from the various spice powder's used and the sweetness comes from the vegetable itself. It is a beautiful looking vegetable with a lot of health benefits. This recipe is simple and easy to make. Onion is added at last to give it a crunchy taste. The semi raw onions add a nice flavour to the over all dish.


Beetroot 2 Medium
Onion 1 Medium , diced
Green chili 2 , slit lengthwise
Cumin seeds 1/2 Teaspoon
Mustard seeds 1/2 Teaspoon
Ginger garlic paste 1/2 Teaspoon
Oil 1 Tablespoon
Chili powder 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Coriandar powder 1/2 Teaspoon
Salt To Taste



1.Pressure cook the whole beet root (with skin), after it comes down to room temperature peel and cut it into small pieces and keep aside.

2.Heat oil in a pan and add the mustard seeds, cumin seeds, green chili, ginger garlic paste and sauté.

3.Add the beet root, chili powder, turmeric powder, coriander powder, salt and stir fry for a minute or two.

4.Add the onions and fry it only for half a minute, as they should be slightly on the crunchy side.


5.Serve it hot with roti or rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 164Calories from Fat 42

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 307 mg12.79%

Total Carbohydrates 28 g9.3%

Dietary Fiber 8 g32%

Sugars 18 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet