Beetroot Poriyal

Name: Beetroot Poriyal
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 beetroot wash peel and cut into pieces; 1 dry chilli; 3 tbsp grated coconut; 1 tsp chilli powder; 1/2 tsp sugar; 1 tbsp curry leaves; 1 tsp oil; 1/2 spoon mustard seeds,cumin seeds,pinch hing; 1/2 tsp chana dal and urad dal; 1/2 cup water

Rubina Dodhia @cook_22396013

Chennai

Beetroot Poriyal is a mild dish with medium or less spiced. Cooked as south indian dish for lunch along with side rice and other gravies
#goldenapron3
#week20

Rubina Dodhia @cook_22396013

Chennai

Beetroot Poriyal is a mild dish with medium or less spiced. Cooked as south indian dish for lunch along with side rice and other gravies
#goldenapron3
#week20

Saved

Ingredients

15 minutes

4 servings

3beetroot wash peel and cut into pieces
1dry chilli
3 tbspgrated coconut
1 tspchilli powder
1/2 tspsugar
1 tbspcurry leaves
1 tspoil
1/2 spoonmustard seeds,cumin seeds,pinch hing
1/2 tsp chana dal and urad dal
1/2 cupwater

Saved

Steps

15 minutes

1

Wash beetroot and peel it and cut into cubes.
2

Take a pan or pressure cooker add oil once get heat add cumin seeds, mustard seeds, chana dal, urad dal once get crackle add hing curry leaves, chilli add chopped beetroot and saute for 2 minutes add sugar salt masala and cook it. Add half cup water close the lid and cook up to 2 whistles off the flame.
3

Once pressure cools down add grated coconut stir fry for a minute and transfer to a serving bowl. So beetroot Poriyal is ready to serve along with other gravy and rice.