Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot | 2, cut into small pieces |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| White urad dal | 1 teaspoon |
| Curry leaves | 4, torn |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Grated coconut | 1 tablespoon |
| Oil | As needed |
| Salt | To taste |
| Small onions | 1/2 cup, finely chopped |
| Green chilies | 2, finely chopped |
Instructions
-
Steam the Beetroot: Begin by steaming the beetroot. In a pressure cooker, combine the beetroot with salt and 2 tablespoons of water. Close the lid and cook until it reaches 2 whistles. Once done, place the cooker under running water to release the pressure and set it aside.
-
Prepare the Tempering: In a pan, heat some oil. Add mustard seeds, cumin seeds, urad dal, and curry leaves. Sauté until the lentils turn golden brown.
-
Add Aromatics: Stir in the finely chopped onions and green chilies. Cook for 3-4 minutes until the onions are translucent.
-
Combine Ingredients: Add the asafoetida, turmeric powder, the steamed beetroot, and salt. Cook for an additional 2 minutes, ensuring everything is well mixed.
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Garnish and Serve: Turn off the heat and garnish the poriyal with grated coconut. Serve hot alongside kirai sambar and rice for a delightful meal.
Enjoy this colorful and nutritious Beetroot Poriyal, a perfect addition to your South Indian lunch spread!