Beetroot Coconut Poriyal2021-02-21
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Serving Size1 Cup
Beetroot Coconut recipe is a quick and easy stir-fry of beets and shredded coconut, that’s seasoned with mild Indian spices. Serve with Steamed Rice, Sambar, or Rasam.
- 3 Tablespoons Oil
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Jeera Seeds
- 2 Teaspoons Urad Dal
- 5 Dry Red Chiles
- 1/2 Kg Chopped Beetroot
- 1/2 Teaspoon Turmeric Powder
- Salt as per taste
- Curry Leaves
- 1 Teaspoon Red Chili Powder
- 3-4 Tablespoons
- Grated Coconut
- Coriander Leaves
Heat 3 Tablespoons oil and add 1/2 teaspoon jeera, 2 teaspoons urad dal, and 5 dry red chilies.
Add 1/2 kg chopped beetroots, 1/2 teaspoon turmeric powder, salt as per taste, and mix well.
Add curry leaves and close the lid and cook for 5 minutes.
Open the lid and stir fry the beetroot for 10 minutes.
Add 1 teaspoon red chili powder and mix well.
Add 3-4 tablespoons grated coconut and mix well.
Sauté for 5 minutes and add coriander leaves.
Mix well and turn off the stove. Serve with roti.