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Healthy Beetroot Poriyal Recipe | Tasty And Easy | Quick Tarka Stir-Fry
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RECIPE
INGREDIENTS
300 grams beetroot, (about 2½ medium), peeled and chopped
2 teaspoons sea salt
Tempering
1 1⁄2 tablespoons vegetable oil
1 1⁄2 teaspoons black mustard seeds
6 dried red chillies, mild, preferably goondu milagai
2 teaspoons urad dal (black gram), hulled and split
18 curry leaves
65 grams onions, (about 2/3 medium onion), peeled and finely chopped
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2/3 cup grated coconut
1⁄2 teaspoon salt, or to taste
COOKING METHOD
- Pour 4 cups water into a saucepan and bring to a boil over medium heat. Slide in the chopped beets and after about 5 minutes, add the salt. Continue to boil, covered, for another 4 – 5 minutes, or until the beets are soft. Drain in a colander and set aside.
- For the tempering, add oil to a large kadhai or wok over high heat. When the oil is hot but not yet smoking, slide in the mustard seeds and the red chillies. Once the mustard seeds start to crackle, add the urad dal. Stir. Add the curry leaves and onions, and give it a good stir, cooking the mixture for about 2 minutes.
- Follow by adding the reserved beets, stirring well to combine. Add the salt and coconut and sauté for about a minute. Remove from heat and serve.
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Pour 4 cups water into a saucepan and bring to a boil over medium heat. Slide in the chopped beets and after about 5 minutes, add the salt. Continue to boil, covered, for another 4 – 5 minutes, or until the beets are soft. Drain in a colander and set aside.
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