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Wednesday, 6 September 2017

Beetroot Poriyal - Cuisine from Tamil Nadu



           If you are looking for a simple and a healthy veggie stir fry dish, then go ahead and prepare this Beetroot Poriyal. It is a South Indian side dish, very popular in Tamil Nadu. It is a very quick recipe with lots of fresh grated coconut added to the end product.

           It is almost similar to Beetroot Thoran, a kerala speciality. Onions may or may not be added according to individual preference. It can be relished with either rice or chapattis, but it goes especially well with curd-rice or sambar-rice. So check for a step by step method with photos to prepare it.








  • 2 medium size beetroot, cut into small cubes
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. chana dal
  • 1 tsp. split urad dal
  • 1-2 red chilies
  • 2-3 slit green chilies
  • 1-2 sprig curry leaves
  • salt to taste
  • 1/2 cup fresh grated coconut
  • 2-3 tbsp. coriander leaves, chopped








            Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili and curry leaves. Saute for a few seconds.

          Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.

          Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.




                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, 
                 add the chana dal, urad dal, green chilies, red chili and curry leaves. Saute
                 for a few seconds.



                   Add the beetroot and salt. Cover and cook on a low flame till done. Stir at
                   intervals and sprinkle water if needed.



                                Switch off the flame. Add the coconut and coriander leaves. 




                                Give it a toss.




                      Serve as  a side dish with either rice or chapattis. It goes very well with 
                      curd-rice or sambar-rice.












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