Skip to main content

BEETROOT PORIYAL

BEETROOT PORIYAL





                                                           

Hi friends,
Winter is near and whole lot of vegetables can be found this season.One of them being healthy and colourful beetroot.I am sharing here traditional beetroot poriyal with a bit of my personal touch.It can be made very easily with very few items.



INGREDIENTS

Boiled Beetroot-2
Green chillies-2
Turmeric-1/4 tsp
Mustard seeds-1 tsp
Black split gram/Urad dal-1 tsp
Curry leaves-3-4
Grated coconut-1 tbsp
Salt-to taste













Firstly boil the whole beetroot in cooker .It will be cooked in 3-4 whistles.Alternatively you can boil whole beetroot along with dal in cooker.(I precisely did the latter ).Peel the boiled beetroot.






                                                     




                                                     



Chop them into small pieces.




                                                       Slit the green chillies too.


Heat oil in a cooking vessel.Add mustard seeds and black split gram.


Add slit green chillies and curry leaves.



Add turmeric powder and saute for a minute.






                             Add diced beetroot and mix well.

Add salt to taste.







                                   Cover the lid and cook for 3 to 4 minutes.



                                                                      Add some coconut.



                                                                     Beetroot poriyal is ready


                                Serve it as side dish with rice,sambar or any other curries.


Do try this recipe in your home kitchen.
Thanks for reading.
Happy Cooking.

Labels:

Comments

Post a Comment

Popular posts from this blog

SOOJI DRY FRUITS GUJIYA

SOOJI DRY FRUITS GUJIYA /SWEET SOMAS Hello friends, Today sharing a very famous Indian sweet named Gujiya.The main attraction of this dish is the crispy outer covering with sweet filling made of mawa,sooji ,dryfruits.In this recipe I am making a filling with only semolina ie sooji and dry fruits and 1 tbsp of roasted chana.If you want you can alao add grated coconut to the filling.Just dry roast 2 tbsp scraped coconut a bit in kadai.Lets start .Hope you like it. INGREDIENTS MAIDA /PLAIN FLOUR - 1 BIG STEEL GLASS SEMOLINA /SOOJI /RAVA - 1/2 STEEL GLASS SUGAR - 1/2 STEEL GLASS ROASTED CHANA -2 TBSP OIL - 4 TBSP AND FOR FRYING COLD WATER -AS NEEDED CASHEWS/RAISINS -AS PER YOUR TASTE CARDAMON -3 -4 GHEE -2 -3 TBSP  Take maida in a bowl .Add 4 tbsp of oil.Crumble well .Then with help of cold water prepare a dough.                                 ...
2 comments
Read more

JAGGERY/GUD RICE (VELLA SADAM)

                                                            JAGGERY/GUD RICE (VELLA SADAM)                                                                 JAGGERY RICE(VELLA SADAM)   Hi friends, Jaggery rice is a sweet dish generally prepared on special days as offering to God. Hope you like it. Ingredients Boiled rice-1/2 cup Jaggery/Gud -1/2 cup Water-1/4 cup Dry fruits-as needed Cardamon-2 Make a syrup of jaggery in a vessel. Drain the syrup for impurities and reheat. Once the syrup thickens a little add the cooked rice and mix well and switch off the gas. Heat ghee and roa...
2 comments
Read more

TOMATO PICKLE /TOMATO THOKKU

TOMATO PICKLE /TOMATO THOKKU                                                                              When you get tomatoes in abundance in market you can prepare this easy to make pickle which will last longer too.Its a South Indian preparation in the category of chutneys/pickles called ''Thokku"'.This recipe I am sharing today is óf my mother -in-law .This pickle will go well as side accompaniment for dosas,idlis,adai,upma,parathas ,rice etc. The best part is you can store this in fridge for about a month .So,lets get started. INGREDIENTS Tomatoes -5 Whole Dry Red Chillies-1 cup Fenugreek seeds-1 tbsp Mustard seeds-2 tbsp Tamarind-a small piece Salt -to taste Oil-2 -3 tbsp Asafoetida /Hing -a tsp STEP BY STEP PREPARATION WITH PICTURES In a wok /ka...
2 comments
Read more