Beetroot Stir Fry is an easy and simple south Indian style side dish. It is a vegan, gluten-free recipe that pairs well with rice or chapati. It takes just 15-20 minutes to prepare it.
South Indian Style Beetroot Fry
This recipe is one of the easiest beetroots recipes that can be made in minutes. To make this side dish you can grate or cube the beetroot according to your choice.
Beetroot is a vegetable that doesn't require much time to cook. Here in the recipe, I used Instant Pot to steam the beetroot.
This stir fry goes well as a side dish with rice or chapati and pairs well with Spinach dal, jeera rice, and coconut rice.
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Ingredients
- Beetroot ( small cubed or grated)
- Onion small chopped
- Red chilli powder
- Coriander powder
- Turmeric powder
- Peanut powder
- Urad dal+ mustard seeds
- Channa dal
- Cumin seeds
- Curry leaves
- Salt to taste
- Oil
For the details of the exact quantities of each ingredient, check the recipe card below
How to make Beetroot stir fry
Wash and peel the beetroot and cut to cubes or grate as per your choice.
Here I pre-cooked the beetroot using the pot in pot method.
Switch on the instant pot, add 1 cup of water into the inner pot and place the steamer rack and add the cubed or grated beetroot. Close the lid and select the pressure cook mode and cook for 4 minutes on high pressure. Release the pressure naturally.
Heat a pan with oil. Add mustard, urad dal, channa dal, curry leaves and saute for few minutes.
Add the chopped onions and saute for a few 2 to 3 minutes or until the onion changes its colour.
Now, add the cooked beetroot and saute for 2 to 3 minutes.
Add the red chilli powder, coriander powder, turmeric powder and salt to taste and mix well. Cook for 3- 4 minutes on medium flame.
Finally, add the peanut powder and mix well and switch off the flame.
Hint: To make the peanut powder, grind 2 to 3 tablespoon of roasted peanuts with 2 dry red chillies into a coarse powder. Adding this powder gives the fry more flavour.
Other stir fry recipes
How to store stir fry
Once the fry is completely cooled, store it in an airtight container in the refrigerator for up to 2-3 days.
You can freeze for 1 week.
Reheat thoroughly before serving.
Notes
Adjust the spices according to your taste.
You can skip the peanut powder if you don't like it.
If you have not precooked the beets, after sauteing the onions add the beetroot and cook with a covered lid until the beets are half cooked and then add the remaining spices and stir well.
Beetroot Stir Fry is an easy and simple south Indian style side dish. It is a vegan, gluten-free recipe that pairs well with rice or chapati.
- 2 cups Beetroot small cubed or grated
- 1 Onion small chopped
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 2 teaspoon Peanut powder
- 1 teaspoon Urad dal+ mustard seeds
- ½ teaspoon Channa dal
- ½ teaspoon Cumin seeds
- Curry leaves
- Salt to taste
- 2 to 3 tablespoon Oil
-
Wash and peel the beetroot and cut to cubes or grate as per your choice.
-
Instant Pot method:
Here I pre-cooked the beetroot using the pot in pot method.
-
Switch on the instant pot, add 1 cup of water into the inner pot and place the steamer rack and add the cubed or grated beetroot. Close the lid and select the pressure cook mode and cook for 4 minutes on high pressure. Once done, release the pressure naturally.
-
Heat a pan with oil. Add mustard, urad dal, channa dal, curry leaves and saute for few minutes.
-
Add the chopped onions and saute for few minutes or until the onion changes its colour.
-
Then add the cooked beetroot and saute for 2 to 3 minutes.
-
Add the red chilli powder, coriander powder, turmeric powder and salt to taste and mix well. Cook for 3- 4 minutes on medium flame.
-
Finally, add the peanut powder and mix well and switch off the flame.
- Adjust the spices according to your taste.
- You can skip the peanut powder if you don't like it.
- If you have not precooked the beets, after sauteing the onions add the beetroot and cook with a covered lid until the beets are half cooked and then add the remaining spices and stir well.
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