Name: 2-ingredient Beetroot Curry (Leftover Magic)
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 ½ cups to 2 cups peeled and cubed/chopped beetroot; ½ to ¾ cup leftover coconut chutney (I have used Asafetida Chutney; you can use any you have); Salt if needed; 2 tsp coconut oil; ½ tsp mustard seeds; Few curry leaves

2-ingredient Beetroot Coconut Curry (Leftover Magic) - a coconut based beetroot curry using leftover coconut chutney; a quick side dish to enjoy with rice/dal or even your rotis, parathas, pooris etc.

I would say, this is one of the quickest and tastiest beetroot curry I have ever made and enjoyed with almost no effort; so says my family too!

If you do not have already made coconut chutney, you can still make this delicious curry; recipe for the coconut masala given in post.

Jump to Recipe

Although being a foodie and foodblogger I love to spend all my time cooking, baking, reading about food, thinking about food etc., sometimes, I do look for jhatpat or super quick recipes to get me out of the kitchen and pursue other hobbies or passions.

And if it uses leftovers, all the better! No wastage ever as far as possible.

LEFTOVER MAGIC?

Being a south Indian, my mornings are almost always some delicious dosas (rice-crepe savory crepes) or idlis (rice-lentils savory steamed cakes) and my family (especially my husband) loves to dip them in a freshly made coconut chutney.

Our favorite is Hinga Chutney or coconut chutney flavored with tempered and roasted hing or asafetida powder. Coriander Coconut Chutney (coriander seeds added to the chutney) or even Curry leaves Coconut Chutney along with Onion Coconut Chutney are our other favorites!

After enjoying Hinga Chutney or Asafetida Chutney with dosas and goli bajjos (Mangalore bondas; an Indian deep fried flour dough) for breakfast and evening snack the previous day, I still had a bit of chutney leftover.

Wanting to use that up in any way (as I had run out of dosa batter), I decided to raid the fridge and see what veggies I must use up soon to make a side dish for lunch using this chutney as most of our Konkani curries are always coconut paste based and coconut chutney had all these elements!

Rummaging through the fridge, I chanced about some beetroots too waiting to be used up.

I love beets as you can see a few recipes including a cake and lassi on my blog. One of my favorite beet Konkani style curries is Beetroot Sukkhe or a Konkani or south Indian style coconut paste based beet curry, the recipe of which I am yet to share with you.

So when I saw that bowl of coconut chutney and some beets in the fridge, I jumped at using that already blended coconut masala to make a quick version of this favorite curry with the last of the beets!

I peeled and cubed beetroots and boiled them in a bit of water until just starting to soften.

To this, I added the leftover coconut chutney, mixed and adjusted the salt. Simmered and finished the dish with a quick tadka or tempering which most Indian curries cannot do without. Tadka adds a bit of oomph to any curry!

Here it was a simple south Indian tadka with popped mustard seeds and curry leaves in a bit of coconut oil. I stirred in the tadka into the simmering curry which hardly took any time and that was it!

Crazy as it sounds it is something you would try if you have leftover coconut chutney isn’t it?

I do this a lot. I mix up leftover chutneys in my coconut based curries (which are the base of most Konkani or Mangalore style of dishes) often and then build my curry on that; no wastage and I feel so good about it too.

Another dish I made with leftover coconut chutney is Vegan Bhindi Coconut Fry using again, leftover coconut chutney! Do try if you can find bhindi/ladys finger/okra!

Sometimes, if needed, I spice it up a bit to create an umami taste which everyone is going to love. Maybe add some spice powders or more tamarind paste or stir in some fried onions etc. I let my imagination and taste buds guide me.

Coming to this delicious curry , it needed no extra ingredient; hence the name 2-ingredient Beetroot Coconut Curry. Tadka or tempering is just the optional step but adds so much depth of flavor to the curry!

So, the next time you have some leftover coconut chutney; do give this easy peasy recipe a try! You could do the same using any other vegetable too!

I have mixed up leftover chutneys in my curries quite often as we always end up having leftover coconut chutney after a dosa or idli breakfast!

So have fun making your own version and if you like beets like our family does, you will absolutely love this curry.

Hope you enjoyed this “jugaad” (Indian word for hack?) of mine!

WHAT IF I DO NOT HAVE LEFTOVER COCONUT CHUTNEY?

Then too it is super easy to make this dish!

Just use any recipe of Coconut Chutney or my Hinga Chutney recipe or make the simple coconut masala from scratch.

Just blend 1/2 cup grated coconut (fresh, frozen or even unsweetened dessicated, although fresh or frozen is best!), 1/4-1/2 tsp tamarind paste (or use fresh tamarind while blending), 1/2 tsp urad dal/split black gram lentils and a pinch of hing/asafetida powder or even 1 tsp coriander seeds fried in a dash of oil along with 3 to 4 dry red chilies.

You could use 1 to 2 tsp red chili powder instead too if you do not have whole dry red chilies.

Just blitz to a fine paste with a little water and then add to the boiled beets. Stir in salt to taste and the tadka or tempering I have mentioned in the recipe and viola! Easy peasy Vegan, delicious, quick and mouthwatering Coconut Beet Curry to enjoy as a side dish with any meal!

SERVING SUGGESTIONS:

I love this dish so much, I was just spooning it up and enjoying it as a mid morning snack! But seriously, it is perfect with any meal, be it a simple rice and dal or as a dip for rotis, parathas, chapatis etc.

So, go and get some beets to make this or use any veggie you have and have fun building up your curry with different spices and aromatics!

Enjoy Foodies and Happy Eating!

If you are a beet lover like me, then you must try making these too:

2-ingredient Beetroot Curry (Leftover Magic)

An Indian coconut based beet curry using leftover coconut chutney; a quick side dish to enjoy with rice/dal or even your rotis, parathas, pooris etc.

Course Lunch, Side Dish

Cuisine Indian, South Indian

Keyword 2 ingredients, beetroot, coconut chutney, curry, gluten free, Healthy, plant based, Vegan, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

1 ½ cups to 2 cups peeled and cubed/chopped beetroot
½ to ¾ cup leftover coconut chutney I have used Asafetida Chutney; you can use any you have
Salt if needed
2 tsp coconut oil
½ tsp mustard seeds
Few curry leaves

Instructions

In some water, boil chopped beets until just soft.
Add coconut chutney and mix.
Bring to a gentle boil and add more salt if needed.
Simmer for couple of minutes (just to cook the raw coconut chutney) and give a tempering or tadka (if preferred but recommended).

TO MAKE THE TADKA:

Heat oil in a small saucepan and once hot, add the mustard seeds.
As soon as the seeds pop and crackle completely, stir in curry leaves, fry for a few seconds and pour the sizzling tadka into the simmering curry.
Mix and serve hot as a side dish with any meal, be it rice, dal and salad or as a dip for rotis, parathas, toasted/ fresh bread etc.