Beetroot gravy

Beetroot gravy
Beetroot - 2
capsicum - 1 (small)
onion - 2
coconut milk - 50 ml
salt to taste
jeera powder (cumin seed powder) - 1/2 tspn
turmeric powder - 1 tspn
chilli powder - 2 tspn(more if required)
oil - 2 tspn

Peel skin of beetroot, wash and grate it. Slice onions its lengthy pieces and as well as capsicum. Heat oil in kadai, add onion, capsicum. Stir well till onion splits and then add beetroot, turmeric powder, jeera powder, salt, chilli powder. Mix well and close the lid. Cook till the vegetable is cooked wih instant stiring. Now add coconut milk and allow a boil. The dish is ready to serve.

This gravy suits very good for chapathi and idli. It will be creamy, sweet and also spicy as we add chilli and jeera. This will be an attracting dish for kids also.


  1. Beetroots with capsicum and coconut milk...sounds very interesting.

  2. Beetroot gravy looks awesome and yummy at the same time..


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