Wednesday, 9 January 2013

Beetroot poriyal

Beetroot is another fantastic vegetable which is rich in iron and other vitamins.
This is my style of making Beetroot poriyal.

Beetroot - 250 grams
Coconut - 50 grams
cumin - 5 grams
Oil- 10 grams
Mustard - 5 grams
red chillies - 2 nos
curry leaves - few
Salt and turmeric powder - to taste


  • Finely chop the beetroot.
  • In a kadai, pour oil and add mustard. Once mustard splutters add curry leaves and the chopped beetroot, salt and turmeric powder. Pour little water.
  • Cover and cook until the beetroot is finely cooked.
  • Meanwhile grind coarsely coconut, cumin and red chillies.
  • Add the ground mixture to the cooked beetroot. Mix well. Heat this for another 2 minutes.

Beetroot poriyal is ready!!!

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