‘Poriyal’ is a term used for curry made with steamed vegetables and topped with grated coconut. This is a super quick and easy recipe and can be made using any sweetish vegetables like green beans, carrot etc.
Beetroot poriyal goes well along with sambar. I prefer making this with bisibelle bath too 🙂
For this recipe, I pressure cook the peeled beetroot when I cook rice, as this reduces the cooking time. Once done, cut it into tiny pieces and simply add tadka and coconut, very simple!!
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Serves: 2 |
Cooking time: 20 mins |
Ingredients:
Beetroot – 3 big (boiled, peeled and chopped)
Coconut, grated – ¼ cup
Curry leaves – a couple
Whole dry red chili – 2
Chana dal/senagapappu – 1 tsp
Mustard seeds – ½ tsp
Hing/asafetida – ¼ tsp
Salt – to taste
Oil – 1 tbsp
Procedure:
- Heat oil in a pan and once hot, add the chana dal, mustard seeds and hing. Let them pop.
- Then add the curry leaves and dry red chili and fry for few seconds.
- Then add the chopped beetroot and give a good mix. Add salt as per your taste.
- Finally add the grated coconut and combine well. Remove from heat.
- Serve with any spicy hot recipe like sambar!!
