Poriyal

BEETROOT STIR FRY – Beetroot Poriyal

BEETROOT STIR FRY – Beetroot Poriyal

Beetroot is rich in Vitamin C. It is also loaded with Iron, Protein and other minerals. It is good to add beetroot in your weekly menu. Beetroot stir-fry is simple side dish for white rice or chapati. Beetroot is sweet in nature. Today I am posting a spicy version of beetroot stir-fry.

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SERVING SUGGESTION :

  • Serve with steamed white rice, sambar or rasam.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Side dish                         YIELD : 2-3 servings


INGREDIENTS :

  • Beetroot(large) – 1
  • Salt – as needed

For grinding :

  • Coconut slices – 1/4 cup
  • Cumin –  1 Tsp
  • Black pepper – 1 Tsp
  • Red chilli – 1 or 2
  • Ginger – 1 inch
  • Garlic – 3 cloves
  • Water – for grinding

For Tempering :

  • Oil – 1/2 Tbsp
  • Mustard seeds – 1 Tsp
  • Urad dal – 1/2 Tsp

PREPARATION :

  1. Grind given ingredients with required water.
  2. Chop beetroot.  Pressure cook for 1 whistle or cook in pan with required water.

PROCEDURE :

  1. Heat oil in a pan/kadai. Add mustard seeds.
  2. When it starts spluttering add urad dal. Saute until it starts to turn golden brown in colour.
  3. Add the ground paste. Saute for 2 min or until no raw smell.
  4. Add cooked beetroot and salt. Combine well.
  5. Let it cook for another 2-3 min. Turn off the heat.

TIPS :

  • Chop beetroot evenly in any size/shape.
  • You can add a pinch of turmeric while cooking beetroot.
  • If you are cooking in open pan, First temper then add beetroot. When it is completely cooked add the ground paste and cook for 3-4 min or as needed.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

10 thoughts on “BEETROOT STIR FRY – Beetroot Poriyal

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