Beetroot Varuval

Recipe by
Total Time:
10 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 4 -5 - medium sized beets
  • 3 inch piece - cinnamon
  • 4 to 5 - cloves
  • 1 tsp - hot pepper powder (hot chilli powder) or your favourite curry powder or garam masala
  • salt
  • 4 tbsp (or more) - oil

How to Make Beetroot Varuval

  • Slice beetroots thin into 3 to 4 mm thick pieces of about 1 x 1 inch squares by hand or in food processor.
  • Heat oil in a skillet. Add cinnamon and cloves. Cover with lid to avoid being splashed by hot oil.
  • When the cloves puff up, add the sliced beets, stir and roast the beet for about 5 minutes.
  • Add hot pepper or curry powder, mix and keep stirring and roasting on low heat.
  • To cut short the cooking time, one can transfer the skillet contents into a microwave pan or plate and keep roasting for 5 minutes at a time on high, stirring the beets in between.
  • When the beets are a little chewy and a little crispy it is done.
  • This is a good side dish for rice with sambar, rasam or buttermilk.