South Indian Kitchen: Beetroot Poriyal recipe shared by Riddhima Nair from India Food Network.
How to make South Indian Kitchen: Beetroot Poriyal recipe for lunch and topped with grated coconut. It is served as a side vegetables with sambar rice combo or rasam rice combo. People love to eat it with chapattis.
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- Curry leaves
- Pinch of turmeric powder
- 2 slit green chillies
- Salt to taste
- A pinch of hing
- 1 cup chopped beetroot
- 1/4 cup grated coconut
- 1 tsp dhania powder
- Water as required
- Heat oil in a pan and add mustard seeds.
- Once it crackles, add urad dal, curry leaves, green chillies and sauté for few seconds.
- Add beetroot, turmeric, hing, salt and enough water to cook the vegetable. Cover and cook till beetroot is cooked.
- Add dhania powder and cook on medium flame for a minute or two. Add coconut, mix well and serve.