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Beetroot Palya

Palya is the name for a dry stir-fried curry made in the southern Indian state of Karnataka and it works really well with the subtle sweetness and texture of beetroot. 

20 minutes

30 minutes

2/5

Also works a treat with: Carrot or butternut squash

Book: How to be a Curry Legend (p118)

Goes great with: Tarka Dhal (p143) and Tomato Rice (p154)

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The British introduced the beetroot to India in the 19th century, though it’s been cultivated since Roman times. Palya is the name for a dry stir-fried curry made in the southern Indian state of Karnataka and it works really well with the subtle sweetness and texture of beetroot. 

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

30 minutes

2/5

Serves

4 as a side

Effort

Low Effort

Main Ingredient

Root Veg

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Mild

Meal Taste

Sweet

Seasonal

Winter

Origin

Popular Style

Indian

Country

India

  • 500g fresh beetroot - peeled and coarsely grated
  • 1 medium onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • ½ lemon
  • 3 tbsp desiccated coconut

How to be a Curry Legend

How to be a Curry Legend

Ebook Only - £5.00

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Book Only - £15.00

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Beetroot Palya - PDF Recipe Only - £0.50

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