If you are looking for a simple and a healthy veggie stir fry dish, then go ahead and prepare this Beetroot Poriyal. It is a South Indian side dish, very popular in Tamil Nadu. It is a very quick recipe with lots of fresh grated coconut added to the end product.
It is almost similar to Beetroot Thoran, a kerala speciality. Onions may or may not be added according to individual preference. It can be relished with either rice or chapattis, but it goes especially well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.
- 2 medium size beetroot, cut into small cubes
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tbsp. chana dal
- 1 tsp. split urad dal
- pinch of asafoetida (opt)
- 1-2 red chilies
- 2-3 slit green chilies
- 1-2 sprig curry leaves
- salt to taste
- 1/2 cup fresh grated coconut
- 2-3 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili, asafoetida and curry leaves. Sauté for a few seconds.
Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.
Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.
Heat oil & temper with mustard seeds. Then add chana dal, urad dal, green
chilies, red chili & curry leaves. Sauté for a few seconds.
Add beetroot & salt. Cover & cook on a low flame till done. Stir at
intervals & sprinkle water if needed.
Switch off flame. Add coconut & coriander leaves.
Give it a toss.
Serve with rice or chapattis. Goes well with curd-rice / sambar-rice.
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