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beetroot aviyal

Beetroot Aviyal

Super simple beetroot aviyal recipe - in the footsteps of the gravy base for the quintessential Kerala style aviyal. Amazing flavors!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 300 gms Beetroot; diced small
  • ½ cup Coconut
  • ½ cup Yogurt; whisked to remove lumps
  • 1 tbsp Coconut oil
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • Serrano/green chillies to taste; finely chopped
  • Curry leaves


  • Heat coconut oil in a skillet on medium heat.
  • Add mustard seeds. When they splutter add curry leaves and chopped green chillies.
  • Add the chopped beetroot.
  • Add water and salt. Cover and cook until beetroot pieces are tender.
  • Meanwhile, grind coconut and cumin seeds to a fine paste.
  • Add to cooked beetroot. Mix well.
  • Bring back to boil.
  • Lower the heat to the minimum.
  • Add the whisked yogurt and mix well to combine. 
  • Remove from heat.
  • Serve hot.