18 Spicy Beetroot Recipes Indian Delicacies

Prepare to spice up your kitchen with a vibrant twist on traditional flavors! Our collection of 18 Spicy Beetroot Recipes: Indian Delicacies is here to dazzle your taste buds and add a splash of color to your meals. Perfect for home cooks looking to explore the rich, aromatic world of Indian cuisine, these recipes promise a delightful journey from earthy to exhilarating. Let’s dive in!

Beetroot Curry with Coconut

Marvel at the vibrant hues and rich flavors of this Beetroot Curry with Coconut, a dish that promises to delight the senses with its harmonious blend of earthy beets and creamy coconut milk. Perfect for a cozy dinner, this curry is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups peeled and diced beetroot (about 2 medium beets)
• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground cumin, coriander, turmeric, and cayenne pepper to the pan, toasting the spices for 30 seconds to release their aromas.
5. Mix in the diced beetroot, ensuring each piece is coated with the spice mixture.
6. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the beetroot is tender when pierced with a fork.
8. Season with salt to taste, adjusting the spices if necessary.
9. Garnish with fresh cilantro before serving.

Fragrant and velvety, this Beetroot Curry with Coconut boasts a luxurious texture that pairs wonderfully with fluffy basmati rice or warm naan bread. For an extra touch of elegance, top with a dollop of yogurt or a sprinkle of toasted coconut flakes.

Spicy Beetroot Chutney

Delightfully vibrant and bursting with flavor, this Spicy Beetroot Chutney is a testament to the beauty of combining simple ingredients to create something extraordinary. Its deep ruby hue and piquant taste make it a versatile condiment that elevates any meal from ordinary to memorable.

Ingredients

• 2 medium beetroots, peeled and diced (about 2 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp red chili flakes (adjust to taste)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the chopped onion, sautéing until translucent, about 3 minutes.
4. Add minced garlic and grated ginger, cooking for another minute until aromatic.
5. Mix in the diced beetroots, stirring to coat them with the onion mixture.
6. Pour in apple cider vinegar and add brown sugar, red chili flakes, and salt, stirring to combine.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until beetroots are tender.
8. Uncover and cook for an additional 5 minutes to thicken the chutney slightly.
9. Remove from heat and let cool for 10 minutes before transferring to a blender.
10. Blend until smooth for a silky texture or leave slightly chunky for more texture.

Flavorful and rich, this chutney boasts a perfect balance of sweetness, tang, and heat. Its velvety texture makes it an excellent spread for sandwiches, or serve it as a bold accompaniment to grilled meats and cheeses for an unforgettable flavor experience.

Beetroot and Potato Sabzi

Few dishes capture the earthy elegance of root vegetables quite like this vibrant Beetroot and Potato Sabzi, a harmonious blend of sweet and savory that’s as nourishing as it is colorful. Perfect for a weeknight dinner or a festive gathering, this dish promises a delightful interplay of textures and flavors, all while being effortlessly simple to prepare.

Ingredients

• 2 medium beetroots, peeled and diced into 1/2-inch cubes (for uniform cooking)
• 2 medium potatoes, peeled and diced into 1/2-inch cubes (to match the beetroot size)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds (for a fragrant start)
• 1/2 tsp turmeric powder (adds warmth and color)
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder (for a hint of citrusy depth)
• Salt to taste (start with 1/2 tsp)
• 1/4 cup water (to help steam the vegetables)
• Fresh cilantro, chopped (for garnish, adds a fresh contrast)

Instructions

1. Heat the oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and slightly darkened.
3. Stir in the diced beetroots and potatoes, coating them well with the oil and cumin.
4. Sprinkle the turmeric, red chili powder, coriander powder, and salt over the vegetables, stirring to evenly distribute the spices.
5. Pour in the water, then cover the skillet with a lid. Reduce the heat to low and let the vegetables steam for 15-20 minutes, stirring occasionally to prevent sticking.
6. After 15 minutes, check the vegetables for doneness by piercing a piece of beetroot and potato with a fork; they should be tender but not mushy.
7. Once cooked, remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes to evaporate any excess water, stirring gently.
8. Garnish with fresh cilantro before serving.

Offering a delightful contrast between the tender potatoes and the slightly firmer beetroots, this sabzi is a feast for the senses with its deep magenta hue and aromatic spices. Serve it alongside warm rotis or as a colorful side to grilled meats for a meal that’s as visually stunning as it is delicious.

Beetroot Poriyal

Nestled within the vibrant tapestry of South Indian cuisine, Beetroot Poriyal stands out as a simple yet profoundly flavorful side dish. Its earthy sweetness, tempered with a hint of spice, makes it a versatile accompaniment to any meal.

Ingredients

• 2 cups grated beetroot (peeled and washed)
• 1 tbsp coconut oil (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 2 dried red chilies (adjust to taste)
• A pinch of asafoetida (hing)
• 1/4 cup grated coconut (fresh or frozen)
• Salt to taste
• 1/2 tsp turmeric powder

Instructions

1. Heat coconut oil in a pan over medium heat (350°F) until shimmering.
2. Add mustard seeds and wait until they pop, about 30 seconds.
3. Stir in urad dal and dried red chilies, sautéing until the dal turns golden brown, roughly 1 minute.
4. Sprinkle asafoetida into the pan, stirring quickly to release its aroma.
5. Immediately add the grated beetroot, mixing well to coat with the spices.
6. Season with salt and turmeric powder, stirring to combine evenly.
7. Cover the pan and cook on low heat (300°F) for 10 minutes, stirring occasionally to prevent sticking.
8. Uncover, add grated coconut, and cook for another 2 minutes to blend flavors.
9. Remove from heat and let it sit covered for 5 minutes before serving.

Zesty and vibrant, this Beetroot Poriyal offers a delightful crunch with a melt-in-your-mouth tenderness. Serve it alongside steamed rice and dal for a comforting meal, or as a colorful addition to your brunch spread.

Beetroot Raita

Elegant in its simplicity yet vibrant in flavor, Beetroot Raita is a refreshing condiment that marries the earthy sweetness of beets with the cool creaminess of yogurt. Perfect for balancing spicy dishes or serving as a light dip, this raita is as versatile as it is visually striking.

Ingredients

• 1 cup plain yogurt (use full-fat for creaminess)
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/2 tsp cumin powder (toast lightly for enhanced flavor)
• 1/4 tsp salt (adjust to taste)
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1/2 tsp sugar (optional, to balance acidity)

Instructions

1. In a medium bowl, whisk the yogurt until smooth and creamy.
2. Add the grated beetroot to the yogurt, stirring gently to combine without overmixing to maintain texture.
3. Sprinkle in the cumin powder and salt, folding them into the mixture to distribute evenly.
4. For a hint of sweetness, stir in the sugar, adjusting the amount based on your preference.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, garnish with freshly chopped cilantro for a pop of color and freshness.

Vivid in color with a creamy texture and a harmonious blend of sweet and earthy flavors, this Beetroot Raita is a delightful accompaniment to grilled meats or as a standalone dip with crispy papadums. Its refreshing taste also makes it a perfect side for summer barbecues.

Beetroot Halwa

Glistening with a deep ruby hue, this Beetroot Halwa is a luxurious dessert that marries earthy sweetness with creamy richness, perfect for those seeking a vibrant twist on traditional Indian sweets.

Ingredients

• 2 cups grated beetroot (packed, use fresh for best color)
• 1 cup whole milk (for creaminess, can substitute with almond milk)
• 1/2 cup sugar (adjust to taste)
• 1/4 cup ghee (or unsalted butter for a different flavor profile)
• 1/4 tsp cardamom powder (freshly ground for aroma)
• 2 tbsp chopped nuts (almonds, cashews, or pistachios for crunch)

Instructions

1. Heat ghee in a heavy-bottomed pan over medium heat until melted.
2. Add grated beetroot to the pan and sauté for 10 minutes, stirring occasionally to prevent sticking.
3. Pour in the milk, stirring continuously, and cook for another 15 minutes until the mixture thickens slightly.
4. Reduce heat to low, add sugar, and stir well until the sugar dissolves completely, about 5 minutes.
5. Sprinkle cardamom powder over the mixture and stir to incorporate, cooking for an additional 2 minutes for the flavors to meld.
6. Continue cooking on low heat, stirring frequently, until the halwa pulls away from the sides of the pan and achieves a pudding-like consistency, approximately 10 minutes.
7. Garnish with chopped nuts, remove from heat, and let it sit for 5 minutes before serving.

Zesty with cardamom and studded with nuts, this halwa offers a delightful contrast between its velvety texture and the occasional crunch. Serve warm with a dollop of vanilla ice cream for an indulgent dessert experience.

Beetroot Paratha

Delightfully vibrant and nutritious, Beetroot Paratha is a colorful twist on the classic Indian flatbread, infusing the earthy sweetness of beets into every bite. Perfect for a wholesome breakfast or a side dish, this recipe promises a feast for both the eyes and the palate.

Ingredients

• 2 cups whole wheat flour (plus extra for dusting)
• 1 cup grated beetroot (packed, moisture squeezed out)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp cumin seeds (optional, for added flavor)
• Water (as needed, to knead the dough)

Instructions

1. In a large mixing bowl, combine the whole wheat flour, grated beetroot, oil, salt, and cumin seeds. Mix well to distribute the beetroot evenly.
2. Gradually add water, a little at a time, and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 15 minutes to allow the gluten to relax.
3. Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a circle about 6 inches in diameter, dusting with flour as needed to prevent sticking.
4. Heat a skillet or tawa over medium heat (350°F). Place the rolled paratha on the skillet and cook for about 30 seconds until small bubbles appear.
5. Flip the paratha and spread a few drops of oil on the top side. Cook for another 30 seconds, then flip again and oil the other side. Press lightly with a spatula to ensure even cooking.
6. Cook each side for another minute or until golden brown spots appear, indicating the paratha is fully cooked.
7. Remove from heat and serve hot. For an extra touch, garnish with fresh cilantro or a dollop of yogurt.

Juxtaposing the soft, flaky texture with the subtle crunch of cumin seeds, Beetroot Paratha is as delightful to eat as it is to behold. Serve it alongside a tangy pickle or a cooling raita to balance the earthy flavors, making every meal a memorable one.

Beetroot Rice

Beetroot rice, a vibrant and nutritious dish, brings a splash of color and a wealth of flavor to any table. Blending the earthy sweetness of beets with the comforting texture of rice, this recipe is a delightful way to elevate your meal.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1 medium beetroot, peeled and grated (about 1 cup)
• 2 tbsp olive oil, or any neutral oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin seeds
• 2 cups water
• Salt, adjust to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add cumin seeds and sauté for about 30 seconds, until fragrant.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the grated beetroot to the pan, stirring occasionally, for 5 minutes until slightly softened.
5. Mix in the rinsed basmati rice, ensuring each grain is coated with the beetroot mixture.
6. Pour in 2 cups of water and add salt, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes to steam.
9. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

With its striking hue and fluffy texture, beetroot rice is a feast for the eyes and the palate. Wonderful alongside grilled chicken or as a standalone vegetarian dish, it’s sure to impress with its depth of flavor and simplicity.

Beetroot Soup with Indian Spices

Zesty and vibrant, this Beetroot Soup with Indian Spices is a delightful fusion of earthy sweetness and aromatic warmth, perfect for those seeking a comforting yet exotic bowl.

Ingredients

• 2 cups peeled and diced beetroot (about 2 medium beets)
• 1 tbsp ghee or any neutral oil
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• Salt to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the onion, garlic, and ginger, cooking until the onion is translucent, about 5 minutes.
4. Mix in the coriander, turmeric, and cayenne pepper, stirring constantly for 1 minute to toast the spices.
5. Add the diced beetroot and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the beetroot is tender.
7. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
8. Season with salt and stir in lemon juice for a bright finish.
9. Garnish with fresh cilantro before serving.

Velvety in texture with a deep ruby hue, this soup boasts a harmonious blend of sweet and spicy notes. Serve it with a dollop of yogurt or a side of crusty bread for a complete meal.

Beetroot Kebab

Gracefully blending earthy sweetness with a hint of smokiness, these Beetroot Kebabs are a vegetarian delight that promises to elevate your dining experience. Ground beetroots are expertly seasoned and shaped into patties, then grilled to perfection, offering a vibrant and nutritious alternative to traditional kebabs.

Ingredients

• 2 cups grated beetroot, tightly packed (use fresh for best texture)
• 1/2 cup chickpea flour (adds binding and a nutty flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin powder (toast lightly for enhanced aroma)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt, to taste
• 2 tbsp chopped cilantro (for freshness)
• 1 tbsp lemon juice (brightens the flavors)

Instructions

1. In a large bowl, combine grated beetroot, chickpea flour, olive oil, cumin powder, smoked paprika, salt, cilantro, and lemon juice. Mix until well incorporated.
2. Let the mixture rest for 10 minutes to allow the flavors to meld and the chickpea flour to absorb excess moisture.
3. Preheat your grill or skillet over medium heat (350°F) and lightly grease with oil to prevent sticking.
4. Shape the beetroot mixture into small patties or logs, ensuring they are compact to hold together during cooking.
5. Grill each kebab for 4-5 minutes per side, or until they develop a firm crust and are heated through.
6. Tip: Avoid overcrowding the grill to ensure even cooking and perfect char marks.
7. Tip: If the mixture feels too wet, add a bit more chickpea flour to achieve the right consistency.
8. Tip: Serve immediately for the best texture, as they tend to soften upon cooling.

Absolutely delightful in both taste and presentation, these Beetroot Kebabs boast a crisp exterior with a tender, flavorful interior. Pair them with a creamy yogurt dip or tuck them into pita bread with fresh greens for a satisfying meal.

Beetroot Dosa

Yieldingly vibrant and subtly earthy, Beetroot Dosa is a contemporary twist on the classic South Indian crepe, blending the natural sweetness of beets with the traditional fermented batter for a visually stunning and nutritious breakfast option.

Ingredients

• 1 cup dosa rice (or any long-grain rice)
• 1/4 cup urad dal (split black lentils)
• 1/2 teaspoon fenugreek seeds
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons vegetable oil (or any neutral oil)
• Water, as needed for grinding

Instructions

1. Rinse the dosa rice, urad dal, and fenugreek seeds together under cold water until the water runs clear. Soak in enough water to cover by 2 inches for at least 6 hours, or overnight for best results.
2. Drain the soaked ingredients and grind to a smooth batter using a blender, adding water gradually to achieve a pourable consistency. The batter should be similar to pancake batter.
3. Transfer the batter to a large bowl, stir in the grated beetroot and salt. Cover and let ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and appears bubbly.
4. Heat a non-stick skillet or cast-iron dosa tawa over medium heat. Once hot, drizzle a few drops of oil and spread it evenly with a paper towel.
5. Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe.
6. Drizzle 1/2 teaspoon oil around the edges of the dosa. Cook for 2-3 minutes, or until the edges lift and the bottom turns golden brown.
7. Flip the dosa and cook for another minute on the other side. Remove from heat and serve immediately.

Uniquely textured with a crisp exterior and soft interior, Beetroot Dosa offers a delightful contrast. Its vibrant hue and earthy flavor pair beautifully with coconut chutney or a spicy sambar, making it a feast for both the eyes and the palate.

Beetroot Idli

Zesty and vibrant, Beetroot Idli is a delightful twist on the traditional South Indian steamed cake, infusing it with a natural sweetness and a stunning pink hue that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup idli rice (or regular rice, soaked for 4-6 hours)
• 1/4 cup urad dal (split black lentils, soaked for 4-6 hours)
• 1/2 cup grated beetroot (packed, for intense color)
• 1/2 tsp fenugreek seeds (optional, for fluffiness)
• 1/2 tsp salt (adjust to taste)
• Water (as needed, for grinding)
• 1 tbsp oil (or any neutral oil, for greasing)

Instructions

1. Drain the soaked rice and urad dal. Grind them separately to a smooth batter using water as needed. The urad dal should be fluffy and the rice slightly grainy.
2. Combine the two batters in a large bowl, add fenugreek seeds if using, and mix well. Cover and let it ferment in a warm place for 8-10 hours or until the batter doubles in volume.
3. After fermentation, gently fold in the grated beetroot and salt into the batter. The color will deepen as it sits.
4. Grease the idli molds with oil and pour the batter into each mold, filling only 3/4th to allow space for rising.
5. Steam the idlis in a steamer over medium heat for 10-12 minutes or until a toothpick inserted comes out clean. Avoid opening the steamer frequently to ensure even cooking.
6. Let the idlis cool for a minute before demolding them using a spoon to prevent breaking.

Uniquely soft and spongy, these Beetroot Idlis boast a subtle earthiness from the beetroot, making them a perfect canvas for tangy chutneys or a dollop of ghee. Serve them warm for a breakfast that’s as nutritious as it is Instagram-worthy.

Beetroot Biryani

Just when you thought biryani couldn’t get any more vibrant, along comes Beetroot Biryani, a dish that marries the earthy sweetness of beets with the aromatic spices of traditional biryani, creating a visually stunning and flavor-packed meal.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes (for fluffier grains)
• 1 large beetroot, peeled and grated (about 2 cups)
• 1 tbsp ghee or any neutral oil
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, slit (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add sliced onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, grated ginger, and green chili, cooking for another 2 minutes until the raw smell disappears.
4. Mix in grated beetroot, turmeric powder, and garam masala, cooking for 3 minutes to let the spices bloom.
5. Whisk yogurt until smooth and add to the pot, stirring well to combine with the beetroot mixture.
6. Drain the soaked rice and add it to the pot, gently stirring to coat the grains with the beetroot mixture.
7. Pour in water and add salt, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and water is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Perfectly cooked Beetroot Biryani boasts a mesmerizing pink hue, with each grain of rice distinct yet tender, infused with the subtle sweetness of beets and the warmth of spices. Serve it with a side of cooling raita or a crisp salad to balance the flavors.

Beetroot Samosa

Heralding the vibrant hues and earthy sweetness of beetroot, this samosa variation is a delightful twist on the classic, offering a visually stunning and flavor-packed experience that’s as nutritious as it is delicious.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup water (adjust as needed for dough consistency)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 medium beetroots, peeled and finely diced (about 1.5 cups)
• 1 tsp cumin seeds (toast lightly for enhanced flavor)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1 tsp garam masala (adjust to taste)
• Salt to taste
• Oil for deep frying (ensure it’s enough to submerge samosas)

Instructions

1. In a large bowl, combine all-purpose flour, 1/4 cup vegetable oil, and salt. Gradually add water, kneading into a firm dough. Cover with a damp cloth and let rest for 30 minutes.
2. Heat a pan over medium heat, add cumin seeds until they splutter. Add diced beetroots, turmeric, garam masala, and salt. Cook for 5-7 minutes until beetroots are tender. Let the filling cool.
3. Divide the dough into equal portions. Roll each into a thin circle, then cut in half to form semi-circles.
4. Take one semi-circle, fold into a cone, seal the edge with water. Fill with beetroot mixture, then seal the open edge to form a samosa. Repeat with remaining dough and filling.
5. Heat oil in a deep pan to 350°F. Fry samosas in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Juxtaposing the crisp exterior with the tender, spiced beetroot filling, these samosas are a testament to the beauty of simple ingredients transformed. Serve them with a mint chutney for a refreshing contrast or alongside a cup of masala chai for a comforting snack.

Beetroot Pakora

Kaleidoscopic in color and bursting with earthy sweetness, beetroot pakora is a vibrant twist on the classic Indian fritter, offering a crispy exterior that gives way to a tender, spiced interior. Perfect for those seeking a visually stunning and flavorful snack, this dish is a testament to the versatility of vegetables in traditional cooking.

Ingredients

• 1 cup grated beetroot, tightly packed (use fresh for best texture)
• 1/2 cup chickpea flour (also known as gram flour)
• 1 tbsp rice flour (for extra crispiness)
• 1 tsp cumin seeds (toasted for enhanced flavor)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp baking soda (helps in achieving a light texture)
• 1/2 cup water, or as needed (to form a thick batter)
• Oil for deep frying (vegetable or canola oil recommended)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large mixing bowl, combine grated beetroot, chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, baking soda, and salt.
2. Gradually add water, stirring continuously, until a thick batter forms. The consistency should be such that it coats the back of a spoon.
3. Heat oil in a deep frying pan over medium heat until it reaches 350°F. Use a cooking thermometer for accuracy.
4. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
5. Fry the pakoras for 2-3 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to maintain the oil temperature.
6. Remove the pakoras with a slotted spoon and drain on paper towels to absorb excess oil.
7. Serve hot with mint chutney or tamarind sauce for a delightful contrast of flavors.

Hearty and satisfying, these beetroot pakoras boast a perfect balance of crunch and softness, with the natural sweetness of beetroot shining through the aromatic spices. For an elegant presentation, arrange them on a platter with a drizzle of yogurt and a sprinkle of chaat masala.

Beetroot Lassi

Nothing quite compares to the vibrant hue and refreshing taste of a Beetroot Lassi, a delightful twist on the classic Indian yogurt drink that marries earthy sweetness with creamy tanginess.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 1/2 cup cooked beetroot, diced (roasted for deeper flavor)
• 1/2 cup cold water (adjust for desired consistency)
• 1 tbsp honey (or maple syrup for vegan option)
• 1/4 tsp cardamom powder (freshly ground preferred)
• Ice cubes (optional, for serving)

Instructions

1. In a blender, combine the yogurt, diced beetroot, cold water, honey, and cardamom powder.
2. Blend on high speed for 2 minutes, or until the mixture is smooth and uniform in color. Tip: Scrape down the sides of the blender halfway through to ensure everything is well incorporated.
3. Taste and adjust sweetness by adding more honey if desired. Tip: The sweetness of beetroot can vary, so adjustments might be necessary.
4. Pour the lassi into glasses over ice cubes if using. Tip: For an extra touch of elegance, garnish with a sprinkle of cardamom powder or thin beetroot slices.

Lusciously creamy with a subtle earthy sweetness, this Beetroot Lassi is a feast for the senses. Serve it as a vibrant start to your morning or a cooling afternoon pick-me-up, perhaps alongside spicy dishes to balance the heat.

Beetroot Salad with Mustard Seeds

Savory and vibrant, this Beetroot Salad with Mustard Seeds is a delightful interplay of earthy sweetness and piquant crunch, perfect for elevating your summer table with its bold colors and flavors.

Ingredients

• 2 medium beetroots, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 2 tbsp apple cider vinegar
• 1 tbsp honey (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced beetroots with olive oil, salt, and pepper on a baking sheet.
2. Roast the beetroots for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
3. While the beetroots roast, toast the mustard seeds in a dry skillet over medium heat for about 1 minute, or until they start to pop. Remove from heat immediately to prevent burning.
4. In a large bowl, whisk together apple cider vinegar and honey until well combined. Add the roasted beetroots, toasted mustard seeds, and red onion slices to the bowl.
5. Toss everything gently to coat evenly with the dressing. Let the salad sit for at least 10 minutes to allow the flavors to meld.
6. Before serving, garnish with freshly chopped parsley for a burst of color and freshness.

This salad boasts a wonderful contrast of textures, from the tender beetroots to the crunchy mustard seeds, all brought together by the tangy-sweet dressing. Try serving it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a complete meal.

Beetroot Masala

Yearning for a dish that marries the earthy sweetness of beets with the warmth of Indian spices? Our Beetroot Masala is a vibrant, healthful twist on classic curry, offering a symphony of flavors that dance between sweet, spicy, and tangy, all wrapped in a velvety sauce.

Ingredients

• 2 cups peeled and diced beetroot (about 2 medium beets; for uniform cooking)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds (toast for enhanced aroma)
• 1 medium onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced (fresh for best flavor)
• 1 tbsp ginger, grated (adjust to taste)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tsp garam masala (or curry powder for variation)
• 1/2 tsp red chili powder (adjust to taste)
• 1 cup tomato puree (canned or fresh)
• 1/2 cup coconut milk (for creaminess)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (adds freshness)

Instructions

1. Heat oil in a large pan over medium heat (about 300°F). Add cumin seeds and toast until they splutter, about 30 seconds.
2. Add chopped onions, sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cook for another minute until fragrant. Tip: Fresh ginger adds a bright, sharp flavor.
4. Mix in turmeric, garam masala, and red chili powder, cooking for 30 seconds to bloom the spices. Tip: Blooming spices enhances their flavor.
5. Add diced beetroot and tomato puree, stirring well to coat the beets in the spice mixture. Cook for 2 minutes.
6. Pour in coconut milk and add salt. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until beets are tender. Tip: Check tenderness with a fork.
7. Once cooked, garnish with fresh cilantro before serving.

Unveil a dish where the beets’ natural sweetness is perfectly balanced by the spices’ warmth, creating a comforting yet sophisticated curry. Serve it over steamed rice or with naan for a complete meal that’s as nourishing as it is colorful.

Conclusion

Mouthwatering and vibrant, these 18 Spicy Beetroot Recipes showcase the rich flavors of Indian cuisine, perfect for adding a healthy twist to your meals. We invite you to explore these delightful dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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