Beetroot Kootu - Beetroot with Moong Dal and Coconut - Kootu Recipes

Beetroot kootu is one of my favourite dishes with beetroots. It goes well with rasam and puli kuzhambu.

If you are planning to cook an easy dish with beetroots, this is going to be your choice because it requires very less cooking methods when compared to other beetroot dishes. Although beetroot stir fry is an easy dish to cook, but the grating works is a tough process for me. In all our kootu recipes we always include dal and coconut. For this beetroot kootu also we add  moong dal and grounded coconut masala and it is a protein and fiber packed kootu. I often don't prefer to cook the kootu in a pressure cooker but for beetroot kootu I prefer to cook in a pressure cooker as it gets cooked easily and perfectly. As with most of our kootu or poriyal dishes we use grounded coconut in a good amount which gives an amazing taste for each and every dishes. For the kootu dishes, the moong dal absorbs water and gets blended with the vegetables and the kootu starts to thicken when its done. If it starts to thicken adjust the water and allow it to boil until you reach the perfect consistency for the kootu.

Similar Kootu Recipes

Here is a short video for Beetroot Kootu 

Beetroot Kootu with step by step photos

Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish/kootu
Author : Muthulakshmi Madhavakrishnan


  • 3 medium beetroots
  • 1/4 cup moong dal
  • 1/2 cup milk
  • 1/2 tsp mustard
  • 1/2 tsp urid dalfew curry leaves
  • 1 tbsp oil
  • few curry leaves
  • salt to taste

For coconut paste

  • 1/2 cup fresh grated coconut
  • 2 red chilly
  • 1/2 tsp cumin
  • 4 small onions

Cooking Directions

Wash the beetroots well and peel the skin completely. Chop them into small cubes. Wash the moong dal and soak it for 10 to 15 minutes. Take a small pressure cooker and add the moong dal along with the chopped beetroots. Pressure cook for 3 whistles and allow the pressure to settle down naturally.

Grind the coconut, small onions, red chillies and cumin with little water. 

Open the pressure cooker and gently mix the beetroots and add required salt. Mix well. Next, add the grounded coconut paste and add required water according to your desired consistency. 

Simmer the kootu for 5 to 7 minutes and turn off the heat. Heat oil in a pan and add mustard and urid dal. When it splutters, add curry leaves and add it to the hot kootu.

Transfer the kootu to the kootu to serving dish and add cold milk. Mix well.Now the beetroot kootu is ready to serve. 

Serve it with pulikuzhambu, sambar and rasam. You can also serve it with roti. 


Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Sambar - Tirunelveli Sambar for lunch

Idi sambar - Tirunelveli Idi Sambar

Nanjil Sambar - Nagercoil Style Sambar

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal