Recipe for Beetroot Poriyal


6 | 15 Minutes | by Nirali Tanna

A Tamil Nadu specialty,its a simple vegetable stir fry garnished with coconut. Served best with phulkas or sambhar and rice on the side.

Synonyms : A South Indian style vegetable stir fry.



PREPARING TIME

10 Minutes

COOKING TIME

5 Minutes

FOOD TYPE

Pure Veg.

TOTAL Servings

3

INGREDIENTS

  • 2 Cups Beetroot (Chukandar) (boiled, peeled and chopped)
  • 1 Tablespoon Oil
  • ¼ Teaspoon Asafoetida (Heeng)
  • ½ Teaspoon Mustard seeds (Rai)
  • ½ Teaspoon Red Chili Powder (Lal mirch )
  • 5 Pieces Curry Leaves
  • 1 Piece Whole Dry Red Chillies (broken into pieces)
  • 1 Teaspoon Dhania Jeera Powder
  • 2 Tablespoons Fresh Coconut (grated)
  • Salt to taste

METHOD

  1. Heat oil in a broad non-stick pan, add the mustard seeds.
  2. When the seeds crackle add the asafoetida, curry leaves, whole dry red chili and saute.
  3. Add the beetroot, red chili powder, dhania powder, salt and mix well.
  4. Add the coconut and mix well.
  5. Serve hot with chapatis or rice.

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