Beetroot Poriyal

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Beetroot Poriyal. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Beetroot Poriyal is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look wonderful. Beetroot Poriyal is something which I have loved my whole life.

Many things affect the quality of taste from Beetroot Poriyal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot Poriyal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Beetroot Poriyal using 11 ingredients and 5 steps. Here is how you can achieve that.

If you are looking for a simple and a healthy veggie stir fry dish, then go ahead and prepare this Beetroot Poriyal. It is a South Indian side dish, very popular in Tamil Nadu. It is a very quick recipe with lots of fresh grated coconut added to the end product.

It is almost similar to Beetroot Thoran, a kerala speciality. Onions may or may not be added according to individual preference. It can be relished with either rice or chapattis, but it goes especially well with curd-rice or sambar-rice.

Ingredients and spices that need to be Make ready to make Beetroot Poriyal:

1. 2 medium size beetroot, cut into small cubes
2. 1-2 tbsp. oil
3. 1 tsp. mustard seeds
4. 1 tbsp. chana dal
5. 1 tsp. split urad dal
6. 1 red chili
7. 2-3 slit green chilies
8. 1-2 sprig curry leaves
9. to taste salt
10. 1/2 cup fresh grated coconut
11. 2-3 tbsp. coriander leaves, chopped

Instructions to make to make Beetroot Poriyal

1. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili and curry leaves. Saute for a few seconds.
2. Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.
3. Switch off the flame. Add the coconut and coriander leaves.
4. Give it a toss.
5. Serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.

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