Beetroot fry recipe Andhra style

Prepare time: 15 min  Cook: 30 min  Serves: 4  Cuisine: Andhra


  •   Beetroot 3, medium sized, peeled and finely grated (2 heaped cups of grated beetroot)
  •   Fresh coriander 3 tbsps
  •   Salt to taste
  •   Cooking oil 2 tbsp
  •    For podi
  •   Urad dal 1 tbsp
  •   Dry red chilies 3-4 (adjust), tear and de-seed
  •   Coriander seeds 2 tbsps
  •   Roasted peanuts 1 tbsp (optional)
  •   Tamarind paste 1 tsp
  •   Jaggery 1 tsp
  •   For tempering:
  •   Oil 1 tsp
  •   Mustard seeds 1/2 tsp
  •   Asafoetida 1/4 tsp
  •   Curry leaves 4-5 leaves

Method for making Beetroot fry recipe Andhra style

  1. Heat a tsp of oil in a pan, add urad dal and saute till almost golden in color, approx 4 mins. Add coriander seeds and red chilies and saute on low flame for 4-5 mins. Turn off heat and remove to a bowl.
  2. Heat oil in a heavy bottomed vessel. Once hot, add mustard seeds and allow to splutter. Add asafoetida and saute for a few seconds. Add the curry leaves and immediately add the grated beetroot. and saute for approx 4 mins on medium flame. Reduce flame, place lid and cook the beetroot until rawness disappears. In between, stir to combine.
  3. In a mixer grinder, add the set aside roasted spice mixture, jaggery, tamarind paste and roasted peanuts and grind to a coarse powder.
  4. Add the ground mixture to the cooked beetroot and mix well. Add fresh coriander leaves and allow to cook on low flame for approx 6-7 mins. Turn off flame.
  5. Remove to a serving bowl and serve with steamed rice or chapati.



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