Wednesday, February 9, 2011

Beetroot Poriyal

  • 1 Beetroot
  • 4 Curry leaves
  • 1 tbsp Urad dal
  • 1 tsp Chana dal
  • 1/4 cup Onion chopped
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander lpowder
  • 1/4 tsp Turmeric powder
  • 1 clove Garlic crushed
  • 2 tbsp Coconut shredded
  • 1 tsp Oil
  • Salt to taste

  1. Peel the skin of the beetroot and wash it.
  2. Chop into small cubes.
  3. Now add chopped beetroot in a pressure cooker, add salt, chili powder, coriander powder and turmeric powder. Mix well.
  4. Add 2 tbsp of water and pressure cook for 1 whistle. Remove from heat and keep aside.
  5. Now heat a pan, add oil, when hot add mustard seeds. When mustard seeds splutter add urad dal, chana dal and curry leaves.
  6. Add onion and garlic, fry until onion is transparent.
  7. Now add the cooked beetroot and keep frying until all the water evaporates.
  8. Add shredded coconut and mix well.
  9. Transfer to a serving bowl.
  10. Serve as a side dish with rice.

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