Beetroot fry

Beetroot Fry (Traditional South Indian Vegetable Side)

South Indian
Root Vegetables
Side Dish
Stovetop
Instant Pot
Low Calorie
Quick Prep
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
3-4
Protein per serving:
3g

A vibrant and nutritious South Indian side dish that transforms humble beetroot into a flavorful delight. This zero-waste recipe uses both beetroot and greens for maximum nutrition and color.

Main Ingredients

  • 4 medium beetroots, peeled and cut into small cubes
  • Beetroot greens (if available), washed, drained and finely chopped
  • 1/2 tsp coconut oil
  • 1 tsp salt (for steaming) + more to taste

For Grinding Paste

  • 1-2 small green chilies (deseed for less heat)
  • 1 tbsp fresh grated coconut
  • 2 tbsp fresh cilantro
  • 1 tsp cumin seeds

For Tempering

  • 1/2 tsp coconut oil
  • 1 tsp mustard seeds
  • 2 tsp whole urad dal
  • 1 red chili, broken
  • Pinch of hing (asafoetida)

Preparation Steps

  1. Wash, peel, and cube beetroots uniformly
  2. Separate, wash, and finely chop beetroot greens if available
  3. Grind green chilies, coconut, cilantro, and cumin to a coarse paste using minimal water
  4. Steam cubed beetroot with salt in Instant Pot for 0 minutes (brief pressure cook)

Final Cooking

  1. Heat coconut oil in skillet, add mustard seeds until they splutter
  2. Add urad dal, hing, and broken red chili
  3. When urad dal turns golden, add steamed beetroot
  4. Add ground spice paste and salt to taste
  5. Cover and cook 2-3 minutes on low heat
  6. Add chopped greens and cook uncovered for 2 minutes

Shattered Reflections

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