Receta Beetroot Poriyal

by Divya Pramil

Wash and peel the outer skin of beetroots. Then grate the peeled beetroots and set aside.

Place a pan on flame and add oil, after it heats up add the mustard seeds and let it splutter.

Then add skinned black gram, cumin seeds and saute for a few seconds.

Now add the chopped onions, slit green chillies and saute well on low flame until it becomes translucent.

Then add the grated beetroot and stir fry it well for a minute.

Now pour water until the beetroot gets well immersed in water.

Now cook well until the water content reduces and beetroot gets cooked well.

Then add grated coconut and mix well.

Remove from flame and serve!!

TIP 1: You can substitute skinnted black gram with bengal gram dal / kadalai paruppu (chana dal).

TIP 2: You can also chop beetroot into smaller pieces instead of grating it. But make sure to cook it well by pouring enough amount of water.

TIP 3: Carrot poriyal can also be done the same way.

Healthy and delicious beetroot poriyal is now ready!! Serve as sides with rice!!