Spiced beetroot

Subzi poriyal


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

I am a confirmed beetroot eater, whether it is roasted or pickled in vinegar, and I was delighted to discover this crunchy, spicy, tangy dish in Madras. Serve it either as a starter or as an accompaniment.


  • about 800 g/ lb fresh beetroot, boiled in their skins in salted water and left to cool
  • 100


  1. Peel the cooked beetroot and chop into small cubes.
  2. Heat the oil, add the mustard seeds and fry until they crackle. Stir in the shallots or onions and the green chillies and sauté for 2 or 3 minutes.
  3. Add the grated coconut and stir-fry until it is slightly brown and toasted. Stir in the beetroot and mix well with the other ingredients, season with sal