beetroot poriyal is famous recipe from South India. Poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut.
Yield / Serves
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2 large chopped beetroots
1/2 cup chopped coconut
Salt to taste
1/2 teaspoon black pepper powder
1 teaspoon mustard seeds
A pinch of asaefotida
Some roughly chopped curry leaves
1 tablespoon lemon juice
2 tablespoons chopped coriander leaves
Heat oil in wok, crackle mustard seeds, asaefotida and curry leaves when it stop crackling add beetroots n mix it well. Cover the lid and cook for 3 minutes on low flame.
Add coconut n mix it well.
Add salt n black pepper powder, sprinkle some water again cover n cook for 3 to 4 minutes on low flame.
Add coriander leaves and mix it well.
Finely add lemon juice n mix it. Switch off the flame.
Serve this beetroot poriyal hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice. can also be had with chapatis. Don't forget to garnish some coriander leaves and lemon.
You can also add grated beetroots and coconut but I like to have this with dal rice so I added chopped.
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