Beetroot poriyal
Beetroot poriyal, from above
VegVeganTamil Nadu

Beetroot poriyal

Ruby red beetroot stir fried with coconut. The plate's best looking guest.

25 minTime
3 gProtein each
mildSpice
The pink poriyal1 chapter · 1 min read

Make it your way

Grandma's wayFresh coconut and a mustard urad tempering.
The original
121kcalsame
3 gproteinsame
4 gfibresame
25minutessame

Beetroot poriyal, Tamil everyday.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beetroot (beet)3 medium, finely chopped
Fresh grated coconut⅓ cup
Green chilli1, chopped
Cooking oil (vegetable oil)1 tbsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Curry leaves2 sprigs
Water¼ cup
Saltto taste

Method

3 steps
  1. 1Heat oil, splutter mustard, add urad dal, curry leaves and green chilli.
  2. 2Add beetroot, salt and a splash of water. Cover and cook on low until tender.
  3. 3Uncover, cook off the water and add coconut. Toss 1 minute.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Beetroot poriyal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kothamalli sadam25 min
Bread or rice Ellu sadam20 min
With a main Lemon rasam30 min
With a main Mor kuzhambu35 min
To drink Panneer soda3 min
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