Wednesday, April 23, 2014

Beetroot Poriyal

Beetroot poriyal:

Beetroot medium size
Big onion 1(chopped nicely)
Green chilly or Red chilly 2 no
Coconut 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste
    For tempering

Cooking oil 1 tbsp
Mustard and urad dal 1 tbsp
Cumin seed 1/3 tbsp
curry leaves few


                  Wash peel the skin and chop beetroot,you can also grate the beetroot if you want.
                   slit green chilly.


 Heat 2 tbsp of oil in a pan or kadai,once oil heated add mustard and urad dal .
 When it started splutter add curry leaves and green chilly.
 Then add the chopped beetroot.
 Sprinkle salt and water.
 Cover with lid ,allow it to cook for few minutes.
 Once the moister is absorbed,Then add grated coconut.
 Give a qouick stir and switch of the flame.
 Serve hot with Sambar Rice or Curd Rice.

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