Beetroot More Kuzhambu | Beetroot buttermilk curry

Beetroot More Kulambu By

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice | Type : Gravy, kulambu, Curry, Masala


  • Beetroot Grated - 1 cup
  • Thick buttermilk (1 cup curd + ¼ cup water) - 1 ¼ cups
  • Small Onion - 2 finely chopped
  • Curry Leaves – 1 spring
  • Ginger (grated) - 1 tbsp
  • Green chili - 1
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Turmeric Powder - 1 tsp
  • Oil - 3 tbsp
  • Salt  to taste


  • Peel off beetroot skin, wash and grate.
  • Grind grated beetroot, cumin seeds, curry leaves and ginger to a fine paste.
  • Heat oil in a pan then add mustard seeds, and once it is crackled add chopped onion sauté well. Once onion turns light brown, add chopped green chilli, curry leaves sauté gently.
  • Add beetroot paste sauté well, add turmeric powder, salt mix well. once raw smell out of beetroot turn off flame.
  • Add buttermilk mix well.
  • Serve hot with rice, idli, dosai.


  • Don’t use tomato or coriander leaves


  • Koftas, vadai an also be used in beetroot more kulambhu

Beetroot mor kuzhambuBeetroot mor kuzhambu

Beetroot buttermilk curryBeetroot buttermilk curry

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