Beetroot Pulissery
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Indian
For cooking beetroot
  • Beetroot grated- 1, large
  • Turmeric powder- ¼ tsp
  • Salt- ½ tsp
  • Water- ½ cup
To Grind
  • Coconut grated- ½ cup
  • Green chilies, chopped- 1
  • Cumin seeds-1/2 tsp
  • Ginger chopped-1/2 tsp
  • Water- ¼ cup
Other ingredients
  • Yogurt or Curd, beaten- ½ cup
For Tempering
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  1. Place a saucepan over medium heat, add grated beetroot along with turmeric powder, salt and water, cook until the beetroot has almost cooked.
  2. Grind all the above mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  3. Add the ground coconut paste to the cooked beetroot and cook for a few minutes till the raw smell goes away and mixture has thickened.
  4. Lower the heat and add the beaten yogurt/curd to the above mixture stirring constantly.
  5. Mix well till yogurt has incorporated well.
  6. Remove the pan from the heat and keep aside covered.
  7. Make tempering: Place a pan over medium heat, add coconut oil and let oil turn hot.
  8. Add mustard seeds, let it splutter.
  9. Add whole red chilies and curry leaves, saute for a few seconds.
  10. Add the tempering to the cooked Beetroot pulissery, close the pan with its lid, keep covered for sometime.
  11. This can be served as a side dish along with rice.
Beetroot can be replaced with cucmber diced small, ripe mangoes diced, ripe pineapple diced.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at