Beetroot Curry|Poriyal

Beetroot - The colour is magnificent, the taste every bit as good.



The inherent sweetness of beetroot sits beautifully alongside the fragrant spices, and there's just enough coconut in it to soften the natural earthiness of the vegetable. Young beetroot leaves are eaten in salads.

This is a steamed beetroot curry, one of the healthiest ways to prepare beetroot. This recipe looks and tastes amazing, and makes a really different accompaniment to other curries. This is served with rice and chapati would really make a light lunch with lots of flavour and natural goodness of the vegetable. Beetroot has a natural sweetness. so, add less salt and spice to enjoy the natural sweetness of beetroot.

Tip - To most of the recipes, I substitute the red food colour with this amazing beetroot to get the natural red colour with just 1 inch cube of grated beetroot.

How to make beetroot curry?

Beetroot Curry|Poriyal Recipe:

Cuisine : Indian
Prep time : 10mins
Cooking time : 5mins
Type : easy
Yields : 2 persons

Ingredients:

Beetroot - 1medium (washed, peeled and Chopped into small cubes)
Coconut - 1/4 cup (chopped)
Ginger - 1inch piece
Green chilli - 1
Oil - 1tbsp
Mustard seeds - 1/2tsp
Zeera - 1/2tsp
Urad daal - 1/2tsp
Curry leaves/flakes - few
Salt to taste

Method:

1.) Cook the chopped beetroot pieces in cooker until soft and keep it aside.

2.) In a blender/mixer jar, add coconut+ginger+green chilli and pulse it into fine paste and keep it aside.

3.) Take a kadai on the stove/hob, add oil+mustard seeds+zeera+urad daal and fry it until mustard seeds splatter then add curry leaves/flakes and add cooked beetroot pieces along with salt and mix well. Cook it for 4 minutes on low to medium heat.

4.) Now add the coconut mixture to beetroot pieces and stir well and cook it for 2 minutes, adjust the salt now . Beetroot curry is ready to eat and serve it with rice or chapati.



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