Beetroot Poriyal Recipe
Description:
Beetroot Poriyal, also known as Beetroot Curry, is a healthy and delicious South Indian dish that you can pair with your meals. The beetroot is steamed and then tempered with mustard seeds, hing (asafoetida), and grated coconut. It’s a great option for your lunch box as well!
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 2 beetroots, finely chopped
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp white urad dal (split black gram)
- 4 curry leaves
- ¼ tsp asafoetida (hing)
- ¼ tsp turmeric powder
- 1 tbsp grated coconut
- Oil, as needed
- Salt, to taste
- ½ cup small onions, finely chopped
- 2 green chilies, finely chopped
Prep Time: 10 minutes
Cook Time: 30 minutes
Instructions:
-
Steam the Beetroot:
In a pressure cooker, add chopped beetroot, salt, and 2 tbsp water. Close the lid and cook for 2 whistles. After 2 whistles, turn off the heat and let the pressure release naturally. Once the pressure is released, set the cooked beetroot aside. -
Tempering:
Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, and curry leaves. Sauté until the dal turns golden brown. -
Cooking the Vegetables:
Add chopped onions and green chilies to the pan and sauté for about 3-4 minutes until the onions turn translucent. -
Combine Beetroot and Spices:
Add hing, turmeric powder, cooked beetroot, and salt. Mix well and cook for another 2 minutes. -
Final Touch:
Turn off the heat and garnish with grated coconut.
Serving Suggestion:
Serve this Beetroot Poriyal with hot rice and sambar for a complete South Indian meal. It’s perfect for lunch and can also be packed in lunch boxes.
Enjoy this healthy and flavorful dish!
