Recipe by SUSMITA
"This is one of my favorite ways to eat beetroot. The color is so vibrant. The sweetness of the beets works great with potatoes and the spices. This is an Andhra style dry koora, so eat with rice and ghee."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red beets - trimmed, peeled, and cut into cubes
potatoes, peeled and cut into small cubes
skinned split black lentils (urad dal)
dried red chile peppers, broken into pieces
fresh curry leaves
ground red pepper
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.
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.
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.
YES; didnt know beetroot was actually so sweet. This tastes WONDERFUL. I didnt have all the spices, so cumin powder with a little green masala paste and curry powder fried up in clarified butter I used. Served it with black beluga lentils and basmati rice - looked great too, the red with the black. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Beetroot Aloo Koora
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a spicy vegan curry with chickpeas and potatoes.
This delicious Indian vegetarian stew is easy to make and full of flavor.
See how to make garbanzo beans simmered with Indian spices.