South Indian Beet Palya With Grated Coconut Recipe at Home

I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India. You can try out Creamy Pumpkin And Burnt Aubergine Soup which is also a tasty recipe. This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.

Indian Beet Palya

South Indian Beet Palya Recipe

Beet Palya With Grated Coconut

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Four medium-sized beets, peeled and cut into bite-size cubes
  • Three tablespoons of red lentils
  • Cooking oil
  • A pinch of asafoetida
  • Half a teaspoon of cumin seeds
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of turmeric
  • Half a teaspoon of sumac
  • A few curry leaves
  • Chili (optional)
  • Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
  • Fresh herbs and some cucumber slices for garnish
  • Salt to taste


Step 1: Heat the oil in a pan and add the asafoetida.

Step 2: Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal.

Step 3: Stir for a few minutes until the spices begin to brown.

Step 4: Add the cubed beets, the turmeric, the curry leaf, and the chili (if using).

Step 5: Add a little water to make sure the beets do not stick to the pan and cover.

Step 6: Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes.

Step 7: When the beets are tender, turn off the heat and season with salt.

Step 8: Add the coconut and herbs/ cucumber garnish when serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 33Total Fat: 21gSaturated Fat: 0.7gCholesterol: 5mgNet Carbohydrates: 10gSugar: 3g

You can also try out vegan desserts like Lamington recipe or shortcut pastry!

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