Beetroot poriyal, a vibrant and flavorful South Indian dry vegetable side dish, is a delightful addition to any meal, especially during Ramadan. This simple yet nutritious recipe showcases the earthy sweetness of beetroot, perfectly complemented by the aromatic spices common in South Indian cuisine. It's a surprisingly versatile dish – equally at home alongside rice and sambar as it is with roti or dosa. The vibrant color alone makes it an appealing choice, but the burst of flavor will truly win you over. This healthy and satisfying side is perfect for both Iftar and Sehri, offering sustained energy without weighing you down.
Beyond its deliciousness, beetroot poriyal is packed with essential nutrients. Beetroot is known for its high levels of antioxidants and nitrates, contributing to improved heart health and blood flow. This recipe focuses on simple ingredients and straightforward techniques, making it accessible to cooks of all skill levels. Ready to create this healthy and delicious side dish? Let's dive into the step-by-step instructions.
Tools Needed
- Pan
Ingredients
- Coconut oil: 3 tablespoons
- Mustard seeds: 1/2 teaspoon
- Gram dal: 1 teaspoon
- Red chili: 1-2 dried, crushed
- Garlic: 2-3 cloves, crushed
- Cumin seeds: 1 teaspoon
- Curry leaves: a handful
- Green chilies: 4, chopped
- Ginger: 2 teaspoons, chopped
- Beetroot: 1/2 kg, peeled and grated
- Onions: 2 medium, finely chopped
- Moong dal: 1/2 cup, soaked for 30 mins
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Salt: to taste
- Water: 1 glass
- Roasted gram dal/besan: 2 tablespoons
- Coconut: grated
Step-by-Step Instructions
Step 1. Sauté Aromatics and Beetroot
- Heat coconut oil (or regular oil) in a pan.
- Add mustard seeds and sauté lightly.
- Add gram dal, red chili, crushed garlic, and cumin seeds. Sauté.
- Add curry leaves, green chilies, and ginger. Fry well.
- Add grated beetroot and mix well. Fry on high flame for 1-2 minutes.
- Add chopped onions and mix.
Step 2. Add Lentils and Spices
- Add soaked moong dal and fry for 1-2 minutes.
- Add turmeric powder, red chili powder, and salt. Mix well.
Step 3. Simmer and Finish
- Add water, reduce heat, and simmer for 10 minutes.
- Add roasted gram dal (or besan) and fry on high flame for 2-3 minutes.
- Add grated coconut, mix well, and turn off the heat.
Step 4. Serve
- Serve hot with rice or roti.
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Tips
- Using coconut oil enhances the flavor.
- You can adjust the spice levels to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen beetroot for this recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan. This will prevent the poriyal from becoming watery.
2. What can I do if my beetroot poriyal is too dry?
Add a teaspoon or two of water or coconut milk to the pan and stir well. Cook for a minute or two until the desired consistency is reached.
This South Indian Beetroot Poriyal is a fantastic addition to your Iftar or Sehri meals, offering a burst of flavor and essential nutrients. Enjoy the vibrant color and satisfying taste of this simple yet delicious side dish. We hope you'll try this recipe and share your culinary creation with friends and family!