The Gentle Udupi Treat - Beetroot And Black Chickpeas Curry

The Gentle Udupi Treat - Beetroot And Black Chickpeas Curry - Plattershare - Recipes, food stories and food lovers
Last Tuesday, we travelled back from Tirupathi after a serene and blessed darshan of Lord Venteshawara, to Bangalore. On our way to the airport, as it was lunch time, we wanted to try some authentic dishes. Thus, we stopped by a quaint Udupi restaurant, Udupi Vilas. Though it was a small food joint it's neat look accentuated by the shiny steel tables and chairs, beckoned us. As we were in a hurry, my mother suggested that we opt for plate meals, which means that less number of curries and stews will be served with limited rice quantity. Whereas in full plate meals , a minimum of 2-3 curries are served along with sambar, rasam and another variety of pulusu or stew. Also, rice is served based on one's requirement (unlimited rice!) This system is followed in most of the Udupi restaurants. Initially, we went in, seated ourselves and waited for the waiter to come over to us. Only to realize that nobody came to take the order and we had to first pay and then present the bill at the kitchen counter. Later we had to collect our plates from the same counter. I must say the service was pretty fast, which suited us at that hour. My daughter and parents went for the plate meals. Srinivas, my husband and I opted for curd rice. All of us were hungry and we devoured our meals with gusto. Later, I spotted some dark hued curry in my daughter's plate and tasted some of it. I instantly like it and tried to decrypt its contents in my mind and kept thinking about it. My parents too loved it. Later we proceeded towards the airport and I completely forgot about this curry. The next day, when I went to the grocery shop to buy my weekly stock of vegetables, I spotted fresh beetroots and remembered about the tasty Udupi curry. Instinctively, I bought some of these root vegetables and rushed home. Now I was on a mission – to decipher the South Indian bhajia (vegetable dish) And was glad that within 20 minutes, I managed to reproduce the memorable dish. The dish was so tempting that I could not stop myself from several tasting rounds. This curry serves very well as a salad or as a main dish to be paired with rice for a satiating meal. Moreover it serves as a healthy evening snack, too. Made moments before serving, the earthy gentleness of the beetroot is accentuated by the soft crunch of the black chickpeas, enlivened, by the subtle flavors of cumin and mustard seeds.
4 from 6 votes
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: South Indian
Recipe Taste: Salty
Servings 4


  • 1 large Beetroot cut into small pieces
  • 1 cup Chickpeas kala chana black
  • 1 tsp Mustard Seeds
  • 2-3 tsp Grated Coconut
  • 1 tsp Cumin Seed jeera
  • ½ tsp red chili powder
  • 1 pinch asafoetida hing
  • 1 tsp Oil
  • ¼ tsp Salt to be adjusted as per one's taste, or as per taste


  • Soak the chickpeas overnight in water or for 6-7 hours. Boil these in a pressure cooker until soft (until 4-6 whistles are let out) or you can boil it in a vessel, which will take a longer time.
  • Boil the beetroot pieces separately until these are just soft. Ensure that these are not over boiled or the curry will become pulp.
  • Heat a medium sized pan or kadhai. Add oil of it and let it become warm. Now add cumin seeds and mustard seeds. Sauté until the mustard seeds splutter.
  • Add asafetida, sauté and add the red chilli powder. Add the grated coconut and mix well. You may increase the quantity of coconut based on your preference. Now, add beetroot pieces and black chickpeas. Mix well for 2-3 minutes. Put off the heat.
  • Savor this gentle salad as a morning snack, or a meal or as an evening treat with a cup of hot tea.

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4 from 6 votes

Aparna Parinam
Aparna Parinam

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