Beetroot fry is a delicious side dish that goes well with sambar rice, rasam rice and curd rice. It is made with beetroot, carrots and other spices. It is quick, simple to prepare, less time-consuming and healthy. You can grate or chop the beetroot, I like grating because grated beetroot cooks faster than chopped beetroot.
Ingredients
- 4 medium-size Beetroots
- 2 tbsp Oil
- ½ tbsp Mustard seeds and Jeera
- ½ tsp Urad dal
- ½ tbsp Chana dal
- 1/2 tbsp turmeric powder
- 1 tbsp Red chilli powder
- 1/2tbsp Coriander powder
- Few Coriander leaves
- Few Curry leaves
- Salt as required
Instructions
- Wash and peel beetroots, and grate them in the vegetable grater.
- Heat oil in a pan, add mustard seeds, allow it to pop.
- Add urad dal and chana dal and cook until golden brown.
- Add the curry leaves, and give a quick stir.
- Add the grated beetroot, saute for a minute and add salt.
- Sprinkle a red chilli powder and coriander powder and cook for 5-8 minutes.
- Add the grated coconut, mix gently and turn off the flame.
- Serve hot with sambar or rasam rice.
Method
Step-by-Step Image
1. Heat oil in a pan, add mustard seeds, allow it to pop, then add urad dal and chana dal and cook until golden brown.
2. Add the curry leaves and green chilis.
4. Add the shredded beetroot, and saute for a minute.
5. Sprinkle the required salt.
6. Then sprinkle Turmeric powder, Red chilli powder, Coriander powder and cook for 5-8 minutes.
7. Once the beetroots are cooked well, mix gently and turn off the flame. Add coriander leaves.
8. Serve hot with sambar or rasam rice.