Beetroot Poriyal is a south Indian side dish, beetroot is such a healthy vegetable side dish, that whenever I get beetroot from the market, I feel like having it with everything and want to try a different way of making some dish in every form. Beetroot Poriyal is made in no time by quickly stir-frying with spices. This healthy side is served with sambhar or rasam in South India.

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Beetroot Poriyal is made with some veggies also but I have kept it simple, the only beetroot to enjoy and get maximum health benefits of beetroot. From keeping your blood sugar levels in control to improving your sexual stamina, this vegetable is a well-known antidote for anemia in many Indian households.

Beetroot comes with many health benefits, lowers your blood pressure levels, reduces ‘bad’ cholesterol and prevent plaque formation, good for pregnant women, keeps diabetes under check, Improves sexual health and stamina, protects you from cancer, beats constipation and boosts brain power. So who will miss so many health benefits found in one vegetable?

So let’s try out this healthy side dish.

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Ingredients

2 medium sized Beetroot grated  (chukander)
1 tsp mustard seeds (Rai)
1 tsp cumin seeds (Jeera)
2 tbsp Bengal gram dal (Chana dal)
2 tbsp split and skinned black gram (White Urad dal)
2 to 3 green chilies
2 sprigs of fresh Curry leaves
Pinch of Asafoetida (Hing)
Salt to taste
Oil for cooking.

Method

Firstly wash and peel the beetroot and grate it in a bowl. and keep aside.

Now Wash and soak the Bengal gram dal  (Chana dal) and split and skinned black gram (Urad dal) for 10 minutes in lukewarm water.

Now take a pan and add 2tbsp Olive oil on medium flame, Now add a pinch of asafoetida,  cumin seeds, mustard seeds and some fresh curry leaves. When mustard seeds start popping, add one by one all ingredients, saute for 1/2 a minute. Add the soaked and drained Chana dal and Urad dal. Stir for a minute or so.

Now add the grated beetroot along with the salt, mix well, till all the items are well coated and the beetroot leaves its flavor.

Add a little water or just sprinkle 2 fists full of water, enough for the beetroot to be cooked. Cook on a low heat for 5 to 10 minutes.
Your beetroot is ready to serve. You can see the natural shine in the beetroot, which is glazed by the tadka.
Very easy to make and healthy too. Serve this delicious and healthy side with soft Fulka/Roti or rice with sambhar.
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