Recipe- Andhra Style Beetroot Fry

I don’t cook beetroot very often. Not that I do not like it but folks at home are not too fond of it. But I do try to incorporate it into my cooking keeping in mind the tremendous health benefits of beetroot. I often make a dry saute or a stir fry which is well received at home. Not only does it add some color to the meal but is also great on flavor. I am talking about an Andhra style beetroot fry recipe aka beetroot vepudu or beetroot turumu vepudu as we call it in Telugu.

Ingredients

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

* 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.

* 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.

* In a mixer grinder, add the set aside roasted spice mixture, jaggery, tamarind paste and roasted peanuts and grind to a coarse powder.

* 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.

* Remove to a serving bowl and serve with steamed rice or chapati.