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Mar 3, 2011

Beetroot Poriyal

  1. Beetroot    1/4 kg
  2. Onion   1 no.(finely chopped)
  3. Curry leaves      few
  4. Shredded coconut   2 tsp or more.
  5. Chana dal    2 tbsp
  6. Chilli powder   1 tsp
  7. Turmeric powder     small pinch
  8. Salt  as needed
  9. Oil    2-3 tsp

  • Peel the skin and chop the beetroot finely and keep aside.
  • Heat oil in an available vessel,add mustard seeds allow to splutter.
  • Then add chana dal and fry till golden brown, and add onions and curry leaves.
  • Slightly saute onions for a minute and add the chopped beetroot and stir well.
  • Keep frying the onions and beetroot nicely.(for about 3 minutes)
  • Then add chilli powder,turmeric powder and enough salt.
  • Stir well and again fry for 2 minutes and add water about 1/2 cup or the beetroot should be 80% immersed in water.
  • Stir well and cook covered. till the water drains completely.
  • Once the water drained add shredded coocnut and fry well.
  • Remove from the stove and transfer to  a bowl and add some chopped coriander leaves on the top.
  • Now the Beetroot poriyal is ready to serve.
  • This poriyal suits well with curd rice,lemon rice,rasam sadham,sambar sadham and other variety rices.
If u use red chilli or green chilli,it will be hard to notice with the beetroots and have a chance to bite the chillies .So its gud with the chilli powder. 

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