Beetroot Vepudu
Equipment
Ingredients
Main Ingredients
beetroot (peeled, diced)
500 g
onion (finely_chopped)
1 piece
garlic (minced)
3 clove
green chili (slit)
2 piece
curry leaves (fresh)
10 piece
sunflower oil
30 ml
Spice Blend
coriander seeds (roasted, ground)
15 g
cumin seeds (roasted, ground)
8 g
dried red chili (roasted, ground)
4 piece
turmeric powder
3 g
salt
6 g
Instructions
Prepare the masala powder
Dry roast coriander seeds, cumin seeds, dried red chilies and grind them into a fine powder along with turmeric and salt.
Prepare the beetroot
Peel and dice the beetroot into small cubes. Finely chop onions, mince garlic, and slit green chilies.
Temper the spices
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, garlic and green chilies. Sauté until aromatic.
Cook the beetroot
Add the diced beetroot and chopped onions to the pan. Stir well and cook covered on medium heat until beetroot is tender.
Add the masala powder
Sprinkle the freshly ground masala powder over the cooked beetroot. Mix thoroughly and cook for another 2-3 minutes until well coated.
Serve hot
Turn off the heat and serve the beetroot vepudu hot with rice or roti.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to maintain texture.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.