Andhra Style Beetroot Vepudu (Stir Fried Beetroot) Recipe
If you’re looking to bring some vibrant, nutritious flavor to your weeknight dinner, this Andhra-style beetroot vepudu (stir-fried beetroot) is the perfect choice. A traditional dish from the South Indian state of Andhra Pradesh, this recipe combines the earthy sweetness of beetroot with aromatic tempering spices, making it a delightful accompaniment to rice or even as a standalone dish. It’s quick, healthy, and packed with rich flavors, making it a must-try for your next vegetarian meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot | 3 medium-sized |
| Sunflower Oil | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Salt (to taste) | As needed |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 1 whole |
Preparation Time:
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
Cuisine:
| Type | Category |
|---|---|
| Andhra | Vegetarian |
| Course | Lunch |
Instructions:
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Prep the Beetroot: Begin by thoroughly washing the beetroot to remove any dirt or debris. Peel the skin off and chop the beetroot into small cubes. The smaller the cubes, the quicker they will cook and absorb the flavors.
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Steam the Beetroot: Now, you can either steam the chopped beetroot in a steamer until it softens or, if you don’t have a steamer, place the chopped beetroot in a saucepan with enough water to cover the pieces. Cover the saucepan with a lid and cook over medium heat until the beetroot becomes tender, which should take about 10-12 minutes.
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Tempering the Spices: In a wide pan, heat the sunflower oil over medium heat. Once the oil is hot, add the cumin seeds, followed by the chana dal and urad dal. Stir-fry them until the dal changes color and becomes slightly golden. This will release their nutty flavors and create the base for the dish.
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Add Aromatics: Add the curry leaves and the dry red chili to the tempering. Stir-fry for a few seconds until the curry leaves become aromatic and the chili releases its fragrance into the oil.
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Combine the Beetroot: Once the tempering is done, add the steamed beetroot cubes to the pan. Sprinkle in salt according to your taste and mix everything well. Allow it to cook together for an additional 1-2 minutes, letting the spices infuse into the beetroot.
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Serve: Your Andhra Style Beetroot Vepudu is ready! This stir-fried beetroot pairs beautifully with a steaming bowl of rice and a side of Paruppu Urundai Rasam for a traditional Andhra meal. It’s an excellent choice for a quick, healthy, and flavorful vegetarian dish that’s both satisfying and nutritious.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 500mg |
Tips for the Perfect Beetroot Vepudu:
- Beetroot Variations: Feel free to experiment with other vegetables if you like, though beetroot is the star of this dish. You can add carrots or potatoes for a more diverse vegetable stir-fry.
- Spice Adjustments: If you prefer a spicier dish, add extra red chilies or a pinch of garam masala to boost the heat.
- Serving Suggestions: This beetroot vepudu can also be served as a side dish with chapati or flatbread for a more fulfilling meal.
Enjoy the authentic, rich, and hearty flavors of Andhra cuisine with this simple yet delicious Andhra Style Beetroot Vepudu. It’s a perfect choice for those who love healthy, home-cooked meals that are packed with flavor.
