Beetroot poriyal by @Radikalkitchen

Name: Beetroot poriyal by @Radikalkitchen
Total time: 1200 s
Yield: 4 as side dish
Cuisine: British
Ingredients: 500 g Beetroot, chopped into small pieces; 4 tsp Vegetable oil; 1 tsp Urad Dal (soak in 2 Tbsp. water for 20 min); 11/2 tsp Mustard seeds; 1 tsp Ginger, grated; 2 Green chillies, slit into half; 10-12 Curry leaves; 1/4 cup desiccated coconut

Radhika @cook_25626481

Beetroot Poriyal is a fuss-free South Indian veg preparation. Mildly spiced, which keeps the sweet and natural flavours of beetroot intact. I have used dessicated coconut instead of fresh coconut traditionally used.
There is nothing fancy about this dish, yet it creates magical flavours simply too hard to resist.
This can be made using any kind of veggies, including French beans, carrot and cabbage.

Radhika @cook_25626481

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Ingredients

20 min

4 as side dish

500 gBeetroot, chopped into small pieces
4 tspVegetable oil
1 tspUrad Dal (soak in 2 Tbsp. water for 20 min)
11/2 tspMustard seeds
1 tspGinger, grated
2Green chillies, slit into half
10-12Curry leaves
1/4 cupdesiccated coconut

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Steps

20 min

1

Heat oil in a pan.
2

Once the oil is hot, add urad dal,, mustard seeds, let them crackle for a few seconds.
3

Add green chilli, ginger and curry leaves and cook for another few seconds.
4

Now add the beetroots. Mix well. Add the salt. Cover and cook on low heat for 8-10 minutes. The beetroots should be cooked al dente.
5

Add desiccated coconut and mix well.