Home / side dish / Beet and fenugreek greens curry/soup (kuzhambu)
14 November, 2013

Beet and fenugreek greens curry/soup (kuzhambu)

Comments : 1 Posted in : side dish on by : apsara Tags: , , , ,

In many stores here in the U.S, we get beets with their shoots. We tend to throw away the shoots, but they are very nutritious, consumed raw or in cooked form. I would recommend getting organic beets whenever available. It is good value for the money, and we do not have to waste any part of it.

In my juice recipe, I have used beet greens, raw:


Here is a recipe with cooked beet greens and methi leaves. Beet greens are rich in vitamins A, B, C, E, K, minerals calcium, iron among others. Fenugreek (methi) leaves are a good source of protein, iron, vitamin K.



beet greens- a few leaves with stalks

methi leaves- a handful without stems

cooked toor dal (pigeon peas)- 1 cup

green chillies- 1 or 2

tamarind paste- 1-2 tsp. (depending on how sour you want it)

turmeric powder- 1/2 tsp.

sambar powder- 1 tbsp.

salt- to taste

coriander leaves- for garnish

For tempering:

sesame oil- 1 tbsp.

mustard seeds- 1 tsp.

asafoetida- a small bit (if using powder, add 1/2 tsp.)


* Wash leaves well, chop into small pieces.

* In a heavy-bottomed pan, heat sesame oil, add mustard seeds, asafoetida and close with a lid. When the seeds pop, add chillies (cut lengthwise), and chopped leaves.

*  Add a small amount of water ( just enough to cook the leaves), turmeric powder, tamarind paste and salt. Cook with lid on.

* When the mixture has come to a boil, add sambar powder and cooked toor dal and let it come to a boil a couple of times. This can be done with the vessel open.

* If the mixture has too much water, it can be thickened with the addition of a mixture of rice flour in cold water.

Garnish with cilantro. This can be served with cooked brown rice with some ghee.



* Toor dal can be cooked separately in a pressure cooker. It has to be thoroughly mashed with a ladle and made into a paste consistency in order to blend well in the curry.

* This recipe can be adapted to cook any spinach variety. It is called “keerai kuzhambu” in Tamil, “keerai” meaning spinach.


One thought on : Beet and fenugreek greens curry/soup (kuzhambu)

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: