Monday, 26 May 2014

Beetroot Stir Fry

Beetroot stir fry is a easy to make , colourful and delicious side. With just few ingredients you can make this side in no time. This stir fry is seasoned with freshly grated coconut and curry leaves. I used vegetable oil for the stir fry, however this stir fry tastes best if you use coconut oil.


  • 2 Cups beetroots chopped into tiny cubes
  • 1 Small sized onion chopped finely
  • 1 Teaspoon Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Urad Dal
  • 1/2 Teaspoon Channa Dal
  • 1 Sprig of curry leaves
  • 2 Tablespoon Shredded fresh coconut
  • 1 Teaspoon Cilantro leaves for Garnish
  • Salt to taste
  • Black Pepper to taste 


1. In a pan, heat oil. When the oil is hot, add mustard seeds. When they splutter, add urad dal, cumin seeds, channa dal and fry until the dal is light golden. Add curry leaves and fry until they are crispy

2. Then add onions and fry for a minute

3. Add chopped beetroot cubes , salt to taste along with 1 cup water

4. Cook on high flame for 15 to 20 minutes until the beetroot is cooked through and water gets evaporates completely

5. Add shredded coconut, cilantro leaves , black pepper and mix. Switch off the flame

6. Serve warm with steamed rice and curry

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