Beetroot Poriyal is a South Indian preparation of beetroots, tossed in a simple spice tempering. If you’re looking for ways to use beetroot, other than in a salad, this nutritious recipe is a must try! A generous sprinkling of fresh coconut perfectly complements the natural sweetness of the beetroot, and provides a lovely contrast of colour and texture to the final dish.
1 Sachet MAGGI Masala-vin-Magic
250 gms Beetroot
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Tablespoon Chana Dal
1 Tablespoon Urad Dal
3 Dry Red Chillies
10 Curry Leaves
0.25 Teaspoon Turmeric Powder
0.5 Cup Fresh Coconut (Grated)
1 Pinch Salt (To Taste)
Prepare ingredients as mentioned in the list.
Pressure cook beetroot with ½ cup of water for a minute, after one whistle.
Heat oil in a karahi and add the mustard seeds. When they start to splutter, add the chana dal, urad dal, red chillies and curry leaves.
When the dal turns golden-brown, add the cooked beetroot and stir fry till all the water evaporates.
Add turmeric powder, grated coconut and salt and mix well. Then add the MAGGI Masala-vin-Magic and sauté for two minutes. Serve hot.