How to Make Boiled Beetroot (Traditional & Healthy Version)
Boiled Beetroot, known as 'Chukandar' in Hindi, is a simple yet highly nutritious dish commonly enjoyed across India. Its vibrant color and subtly sweet, earthy flavor make it a delightful addition to any lunch thali. In many Indian households, boiled beetroot is served as a salad, tossed with a sprinkle of kala namak (black salt), lemon juice, and fresh coriander, offering a refreshing contrast to spicy curries and dals. This wholesome dish is ideal for health-conscious individuals looking to add more vegetables to their diet without compromising on taste or traditional values. Beetroot has long been part of Indian cuisine, especially during the summer and monsoon months. Whether prepared for daily meals or as part of festive spreads like Navratri, boiled beetroot is loved for its simplicity and remarkable health benefits. Its rich ruby hue not only adds visual appeal to the plate but also signifies its nutrient density. Easy to prepare, requiring minimal spices and oil, boiled beetroot fits perfectly into modern Indian kitchens that celebrate both heritage and wellness.
Ingredients
Step-by-step instructions
Step 1 · Wash the beetroots thoroughly under running water to remove any dirt
Wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, but do not peel them at this stage to retain color and nutrients.
Step 2 · Place the whole beetroots in a pressure cooker or deep saucepan
Place the whole beetroots in a pressure cooker or deep saucepan. Add enough water to cover them completely.
Step 3 · Boil the beetroots for 3-4 whistles on medium flame in a pressure c...
Boil the beetroots for 3-4 whistles on medium flame in a pressure cooker, or for 20-25 minutes in a covered saucepan, until they are fork-tender.
Step 4 · Allow the beetroots to cool slightly
Allow the beetroots to cool slightly. Peel the skin off by rubbing gently with your fingers. Cut into cubes, slices, or juliennes as preferred.
Step 5 · Transfer the chopped beetroot to a mixing bowl
Transfer the chopped beetroot to a mixing bowl. Add lemon juice, kala namak, and roasted cumin powder. Toss well to coat.
Step 6 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves, green chili, and a drizzle of olive or mustard oil if using. Sprinkle black pepper powder as desired.
Step 7 · Serve immediately as a salad or side dish with roti
Serve immediately as a salad or side dish with roti, dal, or rice during lunch.
Why this recipe is healthy
This boiled beetroot recipe is a healthy choice as it involves minimal cooking, no frying, and retains the maximum nutrients of the vegetable. Using natural flavor enhancers like lemon juice, kala namak, and coriander ensures rich taste without unnecessary calories. The dish supports heart health, helps manage blood pressure, and boosts immunity, making it ideal for anyone pursuing a wholesome Indian diet.
A note on tradition
In India, boiled beetroot is popular as a quick salad or side dish, especially during the hot months when cooling foods are favored. It's a staple in South Indian meals, often served alongside curd rice, and is also relished in North Indian households as a part of simple vegetarian thalis. While not tied to any one festival, boiled beetroot is considered sattvic, making it suitable for Navratri fasting and other religious observances where light, pure foods are preferred.