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Beetroot Coconut Poriyal

2021-02-21
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    81
  • Carbohydrates

    4g
  • Fat

    7g
  • Protein

    1g
  • Serving Size

    1 Cup
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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.

Ingredients

  • 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

Method

Step 1

Heat 3 Tablespoons oil and add 1/2 teaspoon jeera, 2 teaspoons urad dal, and 5 dry red chilies.

Step 2

Add 1/2 kg chopped beetroots, 1/2 teaspoon turmeric powder, salt as per taste, and mix well.

Step 3

Add curry leaves and close the lid and cook for 5 minutes.

Step 4

Open the lid and stir fry the beetroot for 10 minutes.

Step 5

Add 1 teaspoon red chili powder and mix well.

Step 6

Add 3-4 tablespoons grated coconut and mix well.

Step 7

Sauté for 5 minutes and add coriander leaves.

Step 8

Mix well and turn off the stove. Serve with roti.

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