Beetroot Aloo Koora

    40 min

    This is one of my favourite ways to eat beetroot. The colour is so vibrant. The sweetness of the beetroot works great with potatoes and the spices. This is an Andhra style dry koora, so eat with rice and ghee.

    7 people made this

    Serves: 4 

    • 4 large red beetroots - trimmed, peeled and cut into cubes
    • 3 potatoes, peeled and cut into small cubes
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon skinned split black lentils (urad dal)
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon cumin seed
    • 2 dried red chillies, broken into pieces
    • 1 pinch asafoetida powder
    • 6 fresh curry leaves
    • 1/2 teaspoon ground red pepper
    • 4 tablespoons desiccated coconut

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the beetroot and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
    2. Heat the oil in a large frying pan over medium-high heat. Cook the lentils, mustard seed, cumin seed and red chillies in the hot oil until the seeds begin to sputter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
    3. Drain the beetroot and potatoes and add to the pan. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beetroot are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately.

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    Reviews in English (4)


    Really interesting dish. The coconut flake added at the end really makes it awesome. I suggest more oil in the bottom of the pan (I have stainless steel and it kept sticking). Would also suggest not putting the beet and potato into water prior to cooking, it makes the browning process very hard. Delicious overall though.  -  24 Oct 2009  (Review from Allrecipes US | Canada)


    We liked the flavor of this dish, but I suggest that you double cumin and mustard seeds, because the spice flavor is a little subtle. The coconut gives an extra kick and makes the flavor a little unusual. As the previous reviewer, I think it is not necessary to put beets and potatoes in the water, because when you put the vegetables to the skillet, the mixture splutters very much. If necessary, add water when you simmer the vegetables. I think that the cooking time is a little wrong here, because if you put beets along with potatoes, you will get overcooked potatoes and uncooked beets. So I suggest that you cut beets thiner than potatoes, fry and simmer it a little first, then add potatoes. Overall, this is a good and cheap meal and a tasty way to eat more beets.  -  13 Mar 2011  (Review from Allrecipes US | Canada)


    This was really tasty, the peppers I used made it a little too hot, but it went down well with a glass of milk. I didn't have fresh curry leaves so I used a little curry powder, otherwise I followed the recipe as written because I'm a complete novice with Indian food. I will make this again.  -  31 Aug 2013  (Review from Allrecipes US | Canada)