Delicious Beetroot Poriyal Stir FryVeg
Enjoy this vibrant Beetroot Poriyal, a healthy and delicious South Indian-style stir fry. Made with finely grated beetroot, aromatic tempering of mustard seeds, lentils, and curry leaves, this dish is packed with flavor. Sautéed onions and a hint of optional garlic provide a savory base, while a touch of fresh coconut adds a sweet, nutty finish. Perfect as a quick side dish, it pairs wonderfully with steaming hot rice or warm chapati. A simple, nutritious, and colorful addition to any meal!
Ingredients
Main Ingredients:
2 no. (finely chopped) Beetroot
2 nos. Onion (chopped)
2 nos. Green Chilli
few Curry Leaves
to taste Salt
4 cloves Garlic
2 tsp Grated coconut
Tempering Ingredients:
4 tsp Oil
1 tsp Bengal Gram (Chana Dal)
1 tsp Black Gram (Urad Dal)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
Instructions
1
Place a pan on the stove and add 4 tsp of oil.
2
Add the Chana Dal, Urad Dal, mustard seeds, cumin seeds, and asafoetida powder to the hot oil. Wait for the mustard seeds to crackle.
3
Add the chopped onions, green chillies, and curry leaves to the pan. Sauté until the onions turn transparent.
4
Add salt and the finely grated beetroot to the onion mixture and mix well.
5
Cover the pan with a lid and let the beetroot cook for 10 to 15 minutes until it is nearly done.
6
Add the pounded garlic (optional) to the pan and stir well to combine.
7
Cover the pan again and cook for a few more minutes until the vegetable is fully cooked and tender.
8
Garnish the dish with fresh grated coconut (optional) and serve it warm with rice or chapati.
