Beetroot Poriyal (South Indian Stir Fry)Luke Coutinho
- Beetroots – 2 medium
- Onion – 1 small (finely chopped)
- Ginger – 1 inch (grated)
- Mustard seeds – 1 tsp
- Sesame seeds – 2 tsp
- Urad dal -½ tsp
- Hing/asafoetida powder – ¼ tsp
- Pinch of turmeric
- Red chillies – 1 dry (roughly cut into 2 (optional))
- Few curry leaves
- Salt to taste
- A2 ghee – 2 tsp
- Grated coconut – about 2 to 3 tbsp
- Wash beets well.
- Peel and chop into small cubes or grate them.
- Heat ghee in a deep saucepan or kadai and add mustard seeds and sesame seeds.
- Once it starts to pop and crackle, toss in the urad dal and fry again for a few seconds until light golden.
- Add the chopped dry red chillies (optional) along with hing and turmeric powder, sauté again for a few seconds.
- Now add finely chopped onions and grated ginger and sauté on medium heat for about 1 to 2 minutes until the onions are soft and translucent.
- Stir in chopped/grated beetroots, curry leave and salt to taste.
- Mix well and cook covered on medium heat until the beets are slightly soft and cooked about 10 to 12 minutes.
- Sprinkle water in between if you feel the vegetable is getting too dry.
- Garnish with grated coconut, give it a good stir and remove from heat.
- Serve hot with some hot steamed rice and any dal, sambar, rasam or any curry.
- You can cook vegetables like carrots, green beans, cabbage, sweet potatoes, etc. the same way.
- You can avoid onions in this dish for a no onion-no garlic stir fry.
- Stir in some immunity powder too for more flavour.
- You can stir in fresh spinach, beet greens or even radish greens along with beets for a more nutritious taste.
DOWNLOAD PDF: Beetroot poriyal
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