Beetroot Poriyal is a nutritious sabzi prepared from beetroot, spices, coconut et al. It tastes too good when served with Steamed Rice, Sambar or Rasam. This South Indian Poriyal Recipe is a delicious variation of umpteen Poriyals that are made in South India. Here is how to make it in a traditional way.
Beetroot Poriyal is a nutritious sabzi prepared from beetroot, spices, coconut et al. It tastes too good when served with Steamed Rice, Sambar or Rasam. This South Indian Poriyal Recipe is a delicious variation of umpteen Poriyals that are made in South India. Here is how to make it in a traditional way.
Ingredients:
- 500 g Beetroot (Chopped into small pieces.)
- 2 tsp Vegetable oil
- ½ tsp Urad Dal
- 1 tsp Mustard seeds
- ¼ tsp Heeng
- 2 Green chilli (Slit into half)
- 1 tsp Ginger (Grated)
- 10-12 Curry leaves
- ¼ cup Fresh grated coconu
Instructions:
- Add the chopped beetroots in a pressure cooker along with salt and 2 tbsp of water.
- Pressure cook until beetroots are softened. ( I usually cook for one whistle on high heat and then simmer the heat to low and cook for another whistle. Remove the cooker from heat and immediately run it under cold water. )
- Heat oil in a pan.
- Once the oil is hot, add urad dal, mustard seeds and heeng and let them crackle for a few seconds.
- Add green chilli, ginger and curry leaves and cook for another few seconds.
- Add the steamed beetroots and fry for a minute.
- Adjust the salt.
- Add coconut and mix well.
- Serve hot with steamed rice and dal or rasam.
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