Karnataka Style Beetroot Palya Recipe
This vibrant and flavorful Karnataka Style Beetroot Palya is a simple yet aromatic stir-fry that brings together the earthy sweetness of beetroot with the robust flavors of sambar powder, garlic, and freshly grated coconut. It’s a dish that pairs beautifully with a variety of rice dishes, making it an excellent side for a wholesome, comforting meal.
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (cut into long strips) | 500 grams |
| Fresh coconut (grated) | 4 tablespoons |
| Garlic cloves | 4 |
| Onion (finely chopped) | 1 |
| Sambar Powder | 1-1/2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Dry Red Chilli | 1 |
| Curry leaves | 1 sprig |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugars | 9 g |
| Fat | 2 g |
| Saturated Fat | 0 g |
| Sodium | 100 mg |
| Potassium | 350 mg |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 3% DV |
| Iron | 5% DV |
Instructions:
-
Prep the Beetroot: Begin by peeling the outer skin of the beetroot and cutting it into long, thin strips. Set it aside for later use.
-
Tempering the Spices: In a heavy-bottomed pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. Immediately add the asafoetida (hing), dry red chilli, and curry leaves. Let them splutter for a few seconds to release their aromatic flavors.
-
Sauté the Onions: Add the finely chopped onion to the pan and sauté until it becomes soft and translucent. This will take around 2-3 minutes.
-
Cook the Beetroot: Add the beetroot strips to the pan and season with salt. Stir well to coat the beetroot with the spices. Allow the beetroot to cook for about 5-7 minutes, or until it is halfway tender.
-
Add the Sambar Powder: Sprinkle in the sambar powder and toss everything together. This will infuse the beetroot with the characteristic earthy and mildly spicy flavor. Continue to cook for another 5-7 minutes, or until the beetroot is fully cooked and tender.
-
Grind Coconut and Garlic: While the beetroot is cooking, pound the freshly grated coconut and garlic cloves together using a pestle and mortar. This will form a coarse, fragrant paste that will add a rich and aromatic texture to the dish.
-
Finish the Dish: Once the beetroot is cooked, add the coconut-garlic paste to the pan. Mix well and cook for an additional 2 minutes to allow the flavors to blend together.
-
Serve: Switch off the heat and serve the Karnataka Style Beetroot Palya hot. It pairs wonderfully with steamed rice, Keerai Sambar, and Elai Vadam for a traditional, satisfying meal.
Serving Suggestions:
This dish is perfect when served as part of a traditional South Indian thali, alongside a variety of other vegetable curries and lentil-based dishes. It also makes a great side for chapati, roti, or any rice-based dishes. For a balanced meal, enjoy it with a warm bowl of rasam or sambar.
Tips:
- Grated Coconut: If you don’t have fresh coconut, desiccated coconut can be used as a substitute, though the flavor may be less intense.
- Beetroot Cooking Tip: To avoid staining your hands while cutting the beetroot, wear gloves or use a plastic wrap to handle it.
- Spice Level: Adjust the number of dry red chillies according to your heat preference. You can also add a pinch of jaggery to balance the flavors if you like a hint of sweetness in your palya.
This Karnataka Style Beetroot Palya recipe is not just easy to prepare, but also brings a burst of flavor with its perfect balance of spices and coconut. It is an excellent choice for a healthy, nutrient-packed side dish that complements a variety of Indian meals. Enjoy the vibrant color and taste of beetroot in a truly authentic South Indian style!
