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Beetroot Poriyal

Beetroot Poriyal

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20


Serves 3

  • 2 medium size beetroot, cut into small cubes

  • 2 tbsp. oil

  • 1 tsp. mustard seeds

  • 1 tbsp. chana dal

  • 1 tsp. urad dal

  • 1/4 tsp. asafoetda

  • 1-2 red chilies

  • 2-3 slit green chilies

  • 1-2 sprig curry leaves

  • 1 tsp. salt or to taste

  • 1/2 cup fresh grated coconut


  • 01

    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. Saute for a few seconds.

  • 02

    Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.

  • 03

    Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapatis. It goes especially well with curd-rice or sambar-rice.



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