Beetroot poriyal

Tuesday, May 7, 2013 2 comments
This is a simple stir fry/ poriyal that i do very often. Goes well with any kind of South Indian rice varieties. It is very simple to make as beetroot doesn't take much time to cook and it is very healthy too!
You can try this recipe with carrot also. Combining beetroot and carrot would also be a great option.

The google search of beetroot's health benefit says ' Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What's more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.' Amazing, isn't it! So much health benefits in this humble and cheap vegetable!

2 medium sized beetroot (grated or cubed)
1 medium sized onion (thinly sliced)
1 tbs chana dal
1 ts mustard seeds
Few curry leaves
Pinch of hing
1/2 ts sambar powder 
2 red chillies (optional)
1/4 cup frozen green peas (optional)
2 tbs grated coconut (optional)


- Peel the skin of beetroot. Then you can either choose to grate or cube them. If you grate the beetroot, you can directly stir fry without the need for boiling beforehand. If you cube them into small pieces, boil them for a little while and then add to the stir fry.
- Heat oil in a kadai. Once oil turns hot, add mustard seeds and allow them to sizzle. Then add chana dal and fry till they turn slight brownish. Next add curry leaves, red chillies and hing.
- Add in the sliced onions and fry them for a while.
- Add in the beetroot and combine everything well.
- Add needed salt and sambar powder.
- Stir fry them in high flame for 2-3 minutes.
- Now add the green peas and combine well with beetroot. Keep the kadai covered in low to medium flame and allow them to cook for 5-8 minutes.
- Finally switch off flame and add the grated coconut.


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