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Beetroot poriyal | Restaurant style | Food Journey

  • Writer: Jothi Ramachandran
    Jothi Ramachandran
  • May 9, 2020
  • 2 min read

Beetroot Poriyal is a South Indian preparation of beetroots, tossed in a simple spice tempering. If you’re looking for ways to use beetroot, other than in a salad, this nutritious recipe is a must try! A generous sprinkling of fresh coconut, perfectly complements the natural sweetness of the beetroot, and provides a lovely contrast of colour and texture to the final dish. Beetroot Poriyal is a simple nutritional subzi where cooked beetroot is sautéed with spices along with coconut. Its colorful  and tasty poriyal goes well as a side dish for any conventional South Indian Lunch Menu


INGREDIENTS

  • 250 grams Beetroot

  • 1/2 tsp Turmeric Powder

  • 2 tbsp Grated Coconut

  • 1 tbsp Red chili powder

  • 1tsp dhaniya powder (optional)

  • 1 tsp Salt adjust to your taste

FOR SEASONING

  • 11/2 tbsp Cooking Oil

  • 1tsp channa dal

  • 1 tsp Split Urad Dal

  • 1 fistful Curry Leaves

  • 1/2 onion chop

  • 2 red chili (Optional)

  • 1/4 tsp Asafoetida (Asafetida / Hing)optional

INSTRUCTIONS

  • Wash the beetroot and peel the outer skin  of Beetroot.  Then chop it into smaller pieces. Alternatively you can grate it also

  • Heat oil in a pan and add urad dal when the oil is hot. add channa dal fry till the dal turns golden brown color. Add Hing, red chili and curry leaves and fry for 30 seconds

  • Then add chopped onion , grated beetroot add turmeric powder and red chilli powder ,dhaniya powder and half a cup of water along with salt,mix well. Cover it with a lid and allow it to cook completely. Check the water level and if the beetroot is still not cooked, sprinkle some more water. Normally sprinkling little water itself makes beetroot let out more water. 

  • Once beetroot is cooked completely and the water is drained, add grated coconut and mix well and remove from flame

  • Serve the yummy beetroot poriyal with rice. 

NOTES

  1. Pressure cook the beetroot  to save the time and fuel. I always pressure cook the beetroot and then add it after tempering.  Give it three whistles  on the pressure cook to get a completely cooked beetroot.

  2. You can also grate the beetroot instead of chopping them. Kids will love the grated beetroot.





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