Beetroot Fry is a South Indian dish that puts the earthiness of the sweetness of beetroot into rice, fragrant spices, and ultimately into this delightful and nourishing side dish. This beetroot fry recipe is straightforward and an excellent accompaniment to rice, roti, or just had as a snack. The vibrant colour of the red beets adds a stunning appeal to the dish, while the spices complement the natural flavours, making it a pleasurable accompaniment to any meal. For this dish, the grated or finely chopped beets are saut ed with mustard seeds, curry leaves, and a mix of turmeric, red chilli powder, and coriander powder. Tempering spices in hot oil gives a beautiful aroma to the beetroot and a rich, spicy flavour. Then, at the end, salt and lemon juice delicately bring out the sweetness in the beets while perfectly balancing all the spices. The result is a crispy, tender beetroot fry that is savoury and slightly tangy. The beauty of this beetroot fry recipe is that its versatility can be adjusted by varying the amount of chilli powder as needed. One may also add carrots or onions to enhance flavour. Beetroot fry is highly nutritious and contains vitamins, minerals, and fibre. Whether as a side or standalone, this is a great way to bring beets into your diet while savouring the lovely Indian flavours.

• 3 beetroot
• 1 tbsp urad dal
• 2 tbsp oil
• 3 tbsp coriander
• 4 red chillies
• 2 tbsp coriander seeds
• 1 tsp tamarind paste
• 1 tsp jaggery
• 1/2 tsp mustard seeds
• 1/4 tsp hing
• 4-5 curry leaves

• Beetroot Fry, Andhra-style, is one of those underrated dishes that low-key slaps, blending the natural sweetness of beetroot with bold spices and nutty vibes.
• Start the recipe of beetroot fry by prepping three medium-sized beetroots—peel and grate them finely to get about two cups of grated beet goodness. The finer, the better, because this ensures even cooking and soaks up all the flavors like a pro.
• Set the grated beetroot aside; we'll get back to it.
• The real MVP of this dish is the podi (spice mix). Heat 1 teaspoon of oil in a pan over medium heat, toss in 1 tablespoon of urad dal, and saut until it turns golden—this takes about 4 minutes.
• Next, add 2 tablespoons of coriander seeds and 3-4 dry red chilies (adjust based on your spice tolerance) and roast everything on low heat for 4-5 minutes until your kitchen smells amazing.
• Once roasted, move the spices to a bowl to cool down. Now, for some extra flavor punch, add 1 tablespoon of roasted peanuts, 1 teaspoon of tamarind paste, and 1 teaspoon of jaggery to the mix.
• Grind all this goodness into a coarse powder using a mixer. This podi is the real star here, so don't skip it!
• Now, for the tempering, heat 2 tablespoons of oil in a heavy-bottomed pan. Once the oil is hot, throw in 1/2 teaspoon of mustard seeds and let them splutter like a party starter.
• Add a pinch of asafoetida (hing) for that subtle savory vibe and follow up with 4-5 curry leaves. The aroma of sizzling curry leaves? Chef's kiss!
• Toss the grated beetroot into the pan and saut for 4 minutes on medium heat until it softens slightly.
• Turn the heat to low, slap a lid on the pan, and let it cook until the beetroot becomes tender, stirring occasionally to avoid sticking.
• When it's perfectly cooked, sprinkle the prepared podi over the beetroot and mix everything well, ensuring every bit is coated in that flavorful spice blend.
• The tamarind and jaggery in the podi add a next-level tangy-sweet balance to the beetroot's earthy sweetness, making it an absolute flavor bomb.
• Finish by stirring in 3 tablespoons of freshly chopped coriander leaves and letting it cook on low for another 6-7 minutes so all the flavors can blend like besties.
• Once done, switch off the heat and transfer your vibrant, fragrant beetroot fry to a serving dish.
• Serve the beetroot fry with hot steamed rice or chapati, and enjoy!