As a kid I had trouble eating most vegetables and even during that time beetroot was my fav. Mixing it with curd rice to see the pink color was so exciting – hmm…good old memories. We make either beets poriyal or pachadi I like beets in any form but hubby on the other side is not fond of this veggie. But now I’ve a company as mittu likes beets too 🙂
Beetroot Poriyal Recipe – Ingredients
Recipe Category: Side dish | Recipe Cuisine: South Indian
Beetroot – 1 big sized
Big Onion -1 medium sized
Grated Coconut – 3 tbsp
Sambar powder – 1/2 tsp (optional)
Turmeric powder – a generous pinch
Salt – to taste
Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dhal – 1/2 tsp
Red Chillies – 2
Curry leaves – few
Hing(Perungayam) – 1/4 tsp
- Wash beetroot, peel off skin and chop it finely. Immerse it in water and wash it once again to get rid of the mud smell if any. Pressure cook beetroot with water( just till immersing level) turmeric powder and salt for 3-4 whistles.
- Heat oil in a kadai – Add the items listed under ‘to temper’. Then add onion fry till slightly browned. Then add cooked beets.
- Once the moisture is absorbed, add sambar powder and salt. Then add grated coconut, give a quick stir and switch off.
Serve hot with rice and sambar – my favourite combination for lunch.
- You can skip pressure cooking and cook beets while sauting itself. But I find this method easier as it makes cooking faster.
- Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer adding it.
- Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.