Beetroot poriyal is the most simple poriyal variety that serves as a side dish to a main course meal of rice with sambar, rasam and yogurt. This goes best to even eat by mixing with rice. The flavors of onion and coconut had a good taste to beetroot. lets look at the recipe of making this.
Preparation Time:10 mints|Cooking Time:20 mints| Serves:2
Beetroot - 1 cup (chopped )
Onion - 1/4 cup (cooked)
Coconut - 2tbspn
Salt - 1tbspn
Hing - as Required
Oil - 2tbspn
Mustard seeds - 1tbspn
Channa dal - 1tspn
Urad dal - 1 tspn
Curry Leaves - few
Water - as required
1.In a kadai add oil,mustard seeds. Allow it to pop then add channa dal, urad dal , r.chili and curry leaves. Then add the chopped onion and cook till transparent . Add the beetroot chopped.
2. Add the salt , turmeric , hing & required water and cook by covering it until its soft.
3. Once all the water is evaporated and beetroot cooked well add the grated coconut and turn off the flame. Mix well and keep in stove for two mints. Then Serve it with hot rice.
Now the beetroot poriyal is ready to serve.
My Notes :
1. Adding onion is completely optional.
2. Instead of chopping the beetroot you can also grate and add it.