In This article Explained traditional Mangalore-style Beetroot Fry (Kajpu/Upkari) recipe.
It is a simple, healthy, and flavorful side dish typical of the coastal Karnataka region.
Ingredients
Beetroot: 2-3 medium, peeled and finely chopped into small cubes.
For Tempering (Tadka):
Coconut Oil (preferred for authentic flavor)
Mustard Seeds
Urad Dal (Split black gram)
Curry Leaves
Dry Red Chillies (broken into pieces)
Green Chillies (slit)
Other Ingredients:
Onion (finely chopped)
Garlic (crushed or finely chopped)
Salt to taste
Water (minimal, just for steaming)
Fresh Grated Coconut (essential for the final touch)
Preparation Steps
Tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, dry red chillies, green chillies, and curry leaves. Sauté until the dal turns golden brown .
Aromatics: Add the crushed garlic and chopped onions. Sauté until the onions become translucent and soft.
Cooking the Beetroot: Add the chopped beetroot cubes to the pan. Add salt to taste and a small splash of water.
Steaming: Cover the pan with a lid and cook on low to medium flame. Stir occasionally to ensure it doesn’t stick. Cook until the beetroot is tender but still holds its shape.
Finishing Touch: Once the beetroot is cooked and the water has evaporated, add a generous amount of freshly grated coconut.
Serving: Mix well for a minute and turn off the heat. Serve hot as a side dish with rice and dal or sambar.
Key Takeaway
The secret to this Mangalore Style dish is the use of coconut oil and the addition of fresh grated coconut at the end, which balances the earthiness of the beetroot with a sweet, nutty finish.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.