Beetroot Poriyal

Beetroot poriyal

Beetroot poriyal is very quick and easy recipe. The recipe can be prepared in a jiffy. This recipe is very handy for bachelors and working women too. I’ve steamed the beetroot to prepare beetroot poriyal. The steamed beetroot pieces is sautéed in tempering and copra powder is added. The beetroot poriyal can be served along with any dal or chutney. This goes well with hot steamed rice or roti. Here I present healthy and colourful beetroot poriyal which can be served anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: South Indian
Servings: 2-3

Ingredients:

Beetroot: 1 no. Large or 2 small nos.

Grated fresh coconut: 1 tbsp or copra powder 

Salt: As required

Koora Podi (Curry Powder) or Andhra Curry Powder: 1 1/2 tsp(Optional).
(Please click on the recipe for detailed recipe)

Tempering:

Oil: 1 tbsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Mustard: 1tsp

Cumin: 1 tsp

Red chillies: 2 nos.

Hing: A pinch.

Method of preparation:

1. Take one large beetroot, rinse thoroughly with water. Peel the skin and Chop into tiny pieces. Steam them in a pressure cooker for 3 whistles.

2. Heat kadai and pour oil for tempering. Add chana dal, Urad dal, mustard and cumin seeds. When mustard splutter add a pinch of hing and broken red chillies into it.

3. Now add steamed beetroot pieces and mix thoroughly. Sauté the beetroot on low flame for 2/3 minutes stirring at regular intervals. Add required amount of salt.

4. Now add curry powder and mix well. Addition of curry powder is individual choice, without curry powder also poriyal tastes amazing.

5. Now add grated fresh coconut and mix thoroughly. Sauté for one more minute and switch off the flame. If copra powder is adding, add it after tempering is Prepared.

6. Now the delicious beetroot poriyal is ready and transfer the poriyal into a serving bowl. Serve the beetroot poriyal with hot steamed rice.