BEETROOT PORIYAL
Poriyal means cooking or shallow frying the shredded or diced vegetables. I made today Beetroot Poriyal. Beetroot gives that rich color to the recipe. It has lots of health benefits. You can make juice out of it and have it for your breakfast. I use to add little flavor to it by adding apple or pear to it and make juice out of it. Or you can also shred the beetroot and add it with chapathi flour and make chapathi out of it. Another very interesting thing it that you can make yum cake with it. Actually in Red Velvet cake they add lots of red color to the cake, it is not that good to add more colors to the food. I dont recommend those especially for kids. So to get the color of the cake you can grind or shred beetroot and add it to the cake batter, it will be exactly the same. I am yet to post the recipe for the beetroot cake. Soon you can see the Beetroot(red velvet) cake recipe in my blog.
Cuisine : South Indian
Preparation time : 10 mins
Cooking time : 10 mins
Course : Side dish
Main Ingredients : Beets
Ingredients :
Shredded Beetroot - 2 cups
Shredded coconut - 1 tbsp
Seasoning (Mustard and urud dal) - 1 tbsp
Oil - 1 tbsp
Kayam a pinch
Green Chilli - 1 Chopped
Salt to taste
Curry leaves few
Preparation :
- Wash the beets really well ad then start peeling, After don't peeling you can use your food processor to shred or just by your hand. I use my food processor because it shreds in just minutes. Take them in a bowl.
- Now heat the pan, add oil to it.
- When the oil is really hot, Add mustard and urad dal to it, the mustard should crackle really well. It is not good to eat the mustard when it is not done.
- Then now you can add the curry leaves with kayam to it.
- Then after it is done, add chili saute well.
- Now it is time to add Shredded beets to the pan and mix well, close it with a lid to cook.
- As the beets is shredded it take like very few minutes to cook, after the beets is cooked really well, add salt.
- Now you can turn off the heat and transfer it to a bowl, add shredded coconut to it and garnish. The coconut adds taste to the beets. If you don't want to add, its fine.
Serve it hot with rice.
Serving per recipe : 4
Calories per serving : 50
