Posted in Recipes

Beetroot Palya

Beetroot Palya

Dosha benefits: Pitta, Vata to some extent


  • Medium sized beetroot, finely chopped or grated 3-4
  • Green chili, chopped 1
  • Black mustard seeds ¾ tsp
  • Black gram, husked ¾ tsp
  • Asafetida a pinch
  • Curry leaves 10-12
  • Oil 1-1.5 tbsp
  • Salt as required
  • Fresh grated coconut 3-4 tbsp


  • Heat the oil in a pan. Add the mustard seeds, urad dal and fry on a low flame till the mustard seeds make a popping sound and the urad dal gets golden in color.
  • Add the green chilies, curry leaves and asafetida. Fry for 10 to 12 seconds. 
  • Now add the chopped beetroot.
  • Sprinkle salt and stir. 
  • Cover and let the beetroot cook.
  • If the veggie becomes too dry while cooking, sprinkle some water. 
  • Lastly, add grated coconut and stir. 
  • Switch off the flame and cover the pan.
  • Serve the beetroot palya hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice.

Ayurveda Tip:

  • Beetroot is a root vegetable packed with a lot of essential nutrients and minerals.

Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.