Spiced Beetroot (Tamil style Beetroot Poriyal)

Beetroot Poriyal
Photo Credits: Akanksha Gandhi

Have you ever had Beetroot in a form other than salad or juice? If not, you’ll find this recipe for Spiced Beetroot (Tamil style Beetroot Poriyal) to be a refreshing change. Sauteed beetroot tossed in mild-strong spices, this dish is a specialty in South India. Typically served with a traditional South Indian thali, this is a main course dish that’s easy to prepare and is delicious!

Ingredients

  • Beetroot, finely chopped                             2 medium or 1 large
  • Dried red chilies                                         4-5
  • Curry leaves                                               3-4 twigs
  • Mustard seeds                                            1 tablespoon
  • Cooking Oil                                                2 tablespoons
  • Red chili powder                                         1/2 teaspoon
  • Turmeric powder                                        1 teaspoon
  • Salt                                                            To taste

Procedure

  1. In a shallow frying pan heat the oil and add mustard seeds.
  2. When mustard seeds start to sputter, add dried red chilies (cut in half if they are too big in size), and curry leaves.
  3. Roast for 1 minute on medium flame.
  4. Add turmeric powder and red chilli powder and roast for another minute
  5. Add beetroot and 1/2 cup water
  6. Stir well and cover with lid. Stir intermittently
  7. Cook until beetroot is cooked (about 20-25 mins)
  8. Add salt and cook while open (remove lid) until water evaporates
  9. Serve hot with roti or as a side dish with rice-gravy.

Preparation Time: 40 minutes

Serves: 4 – 5

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