Beetroot Fry (Traditional South Indian Vegetable Side)
Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Serves:
3-4
3-4
Protein per serving:
3g
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
- Wash, peel, and cube beetroots uniformly
- Separate, wash, and finely chop beetroot greens if available
- Grind green chilies, coconut, cilantro, and cumin to a coarse paste using minimal water
- Steam cubed beetroot with salt in Instant Pot for 0 minutes (brief pressure cook)
Final Cooking
- Heat coconut oil in skillet, add mustard seeds until they splutter
- Add urad dal, hing, and broken red chili
- When urad dal turns golden, add steamed beetroot
- Add ground spice paste and salt to taste
- Cover and cook 2-3 minutes on low heat
- Add chopped greens and cook uncovered for 2 minutes
Zero Waste Tip: Don’t discard beetroot greens! They’re packed with nutrients and add wonderful texture and flavor to this dish.
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