BEETROOT STIR FRY – Beetroot Poriyal

BEETROOT STIR FRY – Beetroot Poriyal

Beetroot is rich in Vitamin C. It is also loaded with Iron, Protein and other minerals. It is good to add beetroot in your weekly menu. Beetroot stir-fry is simple side dish for white rice or chapati. Beetroot is sweet in nature. Today I am posting a spicy version of beetroot stir-fry.

SERVING SUGGESTION :

• Serve with steamed white rice, sambar or rasam.

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AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Side dish                         YIELD : 2-3 servings

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INGREDIENTS :

• Beetroot(large) – 1
• Salt – as needed

For grinding :

• Coconut slices – 1/4 cup
• Cumin –  1 Tsp
• Black pepper – 1 Tsp
• Red chilli – 1 or 2
• Ginger – 1 inch
• Garlic – 3 cloves
• Water – for grinding

For Tempering :

• Oil – 1/2 Tbsp
• Mustard seeds – 1 Tsp
• Urad dal – 1/2 Tsp

PREPARATION :

1. Grind given ingredients with required water.
2. Chop beetroot.  Pressure cook for 1 whistle or cook in pan with required water.

PROCEDURE :

1. Heat oil in a pan/kadai. Add mustard seeds.
2. When it starts spluttering add urad dal. Saute until it starts to turn golden brown in colour.
3. Add the ground paste. Saute for 2 min or until no raw smell.
4. Add cooked beetroot and salt. Combine well.
5. Let it cook for another 2-3 min. Turn off the heat.

TIPS :

• Chop beetroot evenly in any size/shape.
• You can add a pinch of turmeric while cooking beetroot.
• If you are cooking in open pan, First temper then add beetroot. When it is completely cooked add the ground paste and cook for 3-4 min or as needed.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :