Beetroot sukka is a South Indian dish featuring grated beetroot sautéed with spices, coconut, and seasonings, creating a flavorful, slightly sweet, and spicy side dish traditionally served with rice.
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Boil the grated beetroot until soft. Set aside.
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter, then add garlic, green chili, and onion. Saute until translucent.
Add salt and boiled beetroot. Mix well.
Add grated coconut and mix thoroughly.
Remove from heat and serve warm as a side dish with rice.
Use fresh beetroot for the best flavor and texture.
Adjust the amount of red chili powder based on your spice preference.
Adding a pinch of sugar can enhance the natural sweetness of the beetroot.
Can I use frozen grated beetroot?
Yes, you can use frozen grated beetroot, but fresh beetroot will provide better flavor and texture.
What can I pair this dish with?
Beetroot sukka pairs well with steamed rice, chapati, or even as a side dish with dal.
Can I make this dish vegan?
This dish is already vegan as it uses coconut oil and plant-based ingredients.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add other vegetables to this dish?
Yes, you can add vegetables like carrots or beans, but ensure they are finely grated or chopped for even cooking.
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