Beetroot Poriyal
Just to Share with you…………..
Beetroot poriyal is the very first recipe I learnt from Beetroot. It is very simple. This has to be done in the same way like the other poriyals we make. From Wikipedia I come to know that Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health.
Ingredients
1. Beetroot - 1 large 2. Onion - 1 small size 3. Green Chillies - 3 or 4 4. Oil - 2 tsp 5. Mustard - 1/4 tsp 6. Channa dal - 1/4 tsp 7. Urad Dal - 1/4 tsp 8. Curry Leaves - 1 sprig, chopped 9. Grated Coconut - 2 Tbsp
Preparation
1. Wash and peel the skin of Beetroot. Chop the beetrooot in desired size cubes.
2. Chop onionsand slit green chillies.
3. Heat oil in a shallow pan. Splutter mustard seeds, channadal ,urad dal and curry leaves.
4. Add onion and slitted green chillies. Saute until it changes color and then add beetroot.
5. Saute over high heat for a minute. Lower flame and sprinkle water. Mix and cook covered until half done. Then, mix in salt and cook covered for 3 minutes (until done).
6. Sprinkle grated coconut and turn off the stove.
Tips
If you want grated poriyal you can grate Beetroot. You can add rice to grated beetroot poriyal and make beetroot rice which is good for packing lunch box.
