Beetroot Vepudu

Name: Beetroot Vepudu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g beetroot (peeled and finely chopped); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 2 pcs dried red chili (broken); 8 pcs curry leaves; 2 pcs green chili (slit); 1 pcs onion (small, finely chopped); 4 pcs garlic (cloves, chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 0.25 cup water; 2 tbsp coconut (fresh, grated); 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

7/10

A simple Andhra-style beetroot stir-fry with a gentle spice kick, soft bites of beetroot, and a finishing touch of coconut. It makes a bright, earthy side that pairs especially well with plain rice and dal.

PREP

10m

COOK

20m

SERVES

1 KATORI

131 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the beetroot and aromatics.
1.Peel and finely chop the beetroot.
2.Finely chop the onion and garlic.
3.Slit the green chilies and break the dried red chilies.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves.
4.Cook until the dals turn light golden and fragrant.
TIPKeep the heat medium so the dals turn golden without burning.
saute · ~4 min
Cook the onion and garlic.
1.Add onion and green chilies to the kadai.
2.Sauté for 2 to 3 minutes until the onion softens.
3.Add garlic and cook for 30 seconds until fragrant.
saute · ~2 min
Cook the beetroot with spices.
1.Add the chopped beetroot and mix well.
2.Add turmeric powder, red chili powder, and salt.
3.Stir for 2 minutes so the beetroot is coated well in the tempering.
simmer · ~12 min
Cover and cook until tender.
Pour in the water, mix once, and cover the pan. Cook on low heat until the beetroot is tender and the moisture has nearly dried, stirring once or twice in between.
TIPDo not add too much water or the vepudu will turn mushy instead of staying lightly dry.
garnish · ~1 min
Finish with coconut and cilantro.
Add the grated coconut and cilantro, then toss for 1 minute until everything is mixed through and the stir-fry looks lightly dry.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the beetroot very finely so it cooks through quickly and stays evenly coated with the tempering.
2
Let the mustard seeds fully splutter before adding the dals, or the tempering can taste raw.
3
Keep the heat medium while frying urad dal and chana dal so they turn golden, not dark brown.
4
Add only the listed water and cook covered; too much liquid will make this vepudu wet instead of lightly dry.
5
Stir just once or twice while covered so the beetroot softens without breaking down into a mash.
6
Add the grated coconut right at the end to keep its fresh sweetness and soft texture.
7
This tastes even better after a short rest, once the beetroot absorbs the chili, garlic, and curry leaf flavors.