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Andhra Beetroot Fry (Beetroot Vepudu)

An authentic Andhra style beetroot fry made with small diced beets, a South Indian tadka of mustard seeds, urad dal, chana dal, and curry leaves, finished with Andhra spice powder. No coconut. Ready in 30 minutes and great for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings (100g cooked each)
Calories 138 kcal
Protein5 g
Fiber6 g
Fat6 g
Carbohydrates20 g

Equipment

  • 1 Wide pan or kadai With a tight fitting lid
  • 1 Sharp knife For small dice

Ingredients
 

Beetroot:

  • 680 g beetroot - Peeled and cut into small dice. About 830g before peeling.

Tempering:

  • 1 tablespoon (14 g) peanut oil - Any neutral cooking oil
  • ½ teaspoon (2.3 g) mustard seeds
  • 1 teaspoon (4.8 g) urad dal - Split black gram
  • 1 teaspoon (4.9 g) chana dal - Split chickpeas
  • 2 stems (2 g) curry leaves - About 10 to 12 leaves
  • 1 teaspoon (7 g) salt - Or to taste

To Finish:

Instructions
 

Prep:

  • Peel 680 g beetroot and cut into the smallest dice you can. Smaller pieces cook faster and absorb more flavor.
    Small diced raw beetroot being cut on a wooden board, showing bright red pieces and a knife

Cook:

  • Heat 1 tbsp peanut oil in a wide pan over medium heat. Add ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, and 2 stems curry leaves all at once and let them splutter until the mustard seeds pop and the dal turns lightly golden.
    Fresh curry leaves added to hot peanut oil with mustard seeds and golden dal in a black pan
  • Add the diced 680 g beetroot and 1 tsp salt to the pan. Stir to coat with the oil and tempering. Cover with a tight fitting lid and cook on medium for 10 minutes.
    Bright red diced beetroot just added to a pan with green curry leaves visible underneath
  • Remove the lid and turn the beetroot. Cover again and cook for 5 more minutes until the beetroot is tender and cooked through.
    Glass lid with steam condensation over cooking beetroot, showing the lid steam method
  • Turn off the heat. Add 3 tbsp andhra spice powder and mix well to coat all the beetroot. Serve hot with rice or roti.
    Golden Andhra spice powder piled onto cooked dark red beetroot in a pan before mixing

Video

Notes

Cut the beetroot as small as possible for best results. Larger pieces may need an extra 3 to 5 minutes of cook time.
This recipe freezes well. Cool completely, portion into containers, and freeze for up to 3 months. Reheat in a pan on low heat.
The Andhra spice powder is added off heat to preserve its aroma. Do not cook after adding.

NUTRITION

Nutrition Facts
Andhra Beetroot Fry (Beetroot Vepudu)
Serving Size
 
1 serving (100g cooked each)
Amount per Serving
Calories
138
% Daily Value*
Protein
 
5
g
10
%
Carbohydrates
 
20
g
7
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Fat
 
6
g
9
%
Potassium
 
602
mg
17
%
Sodium
 
718
mg
31
%
Vitamin D
 
0
µg
0
%
Calcium
 
45
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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