Beetroot Poriyal is a lightly spiced South Indian salad made with beets, coconut, spices and herbs. This is an easy way to cook this super nutritious root vegetable to make a hearty and tasty dish. In Tamil Nadu, this dish is called poriyal which would generally mean a form of sautéed or fried dish. Similar terms in other languages are mezhukupuratti (Malayalam), palya (Kannada) and vepudu (Telugu).
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes: 1 serving
Ingredients
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2 medium beetroots, grated
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1 teaspoon sesame oil
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5 to 6 curry leaves
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½ teaspoon black mustard seeds
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½ teaspoon urad dal
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1 tablespoon fresh coconut, shredded
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3 green chillies
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½ pinch asafoetida (hing)
Method
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In a pan, heat sesame oil and add mustard seeds. When the mustard seeds crackle, add urad dal. Stirring often fry the urad dal till they get golden and aromatic.
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Then add chopped green chillies, curry leaves and asafoetida. Mix well.
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Then add finely grated beetroot. Add salt as per taste and mix again.
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Cover the pan with a lid and let the beetroot cook on a low to medium-low heat.
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Add grated coconut. Mix well.
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Serve hot or warm as a side dish.
Nutritive value per serving:
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Calories: 217 kcal
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Proteins: 4 g
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Carbohydrates: 19 g
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Fat: 22 g
