Beetroot Poriyal | Beetroot Dry Curry

Beetroots are rich in viamins, minerals and fibres. Always choose bright coloured and firm beetroots. Beetroots can be eaten raw in salads. The beetroot leaves can also be cooked as a side dish to Rice. The other recipe that can be cooked with beetroot is beetroot chutney - side dish to idli / dosa Beetroot  Poriyal is a simple, easy and healthy side dish to Rice.  Some people prefer to eat this Beetroot stir fry  as a side dish to chappathi or Roti. Kids will enjoy this curry.  Please check below for step by step instructions and pictures for preparing South Indian beetroot poriyal.

Preparation Time:     10 mins

Cook Time :                15 mins

Ready in :                   25 mins
Yields :                        Side dish for Rice for 2 people 

Ingredients:

Chopped beetroot | Shredded beetroot	1 Cup
Onions chopped	1/2 Cup
Oil	1 tbsp
Mustard	1/4 tsp
Red chillies	2
Curry leaves	5 to 6
shredded coconut	1 tbsp (optional)
Urad dal	1/2 tsp
Channa dal	1/2 tsp
Salt	As needed
Green chillies (Optional)	2
Coriander Leaves chopped	1 stick

Instructions:

• Wash and remove the outer skin of beetroot. Chop into small cubes.
• Heat oil in the pan and add mustard, red chillies, Urad dal and channa dal. when channa dal turn golden colour, add curry leaves, green chillies and onion. Fry till onion turn translucent.

• Add beetroot, salt and 1/4 Cup of water and allow to cook in medium flame.Once the beetroot is cooked, Garnish with coriander leaves and shredded coconut.

Beetroot Poriyal / Beetroot stir Fry / Beetroot dry curry / Beetroot side dish for Rice

Tips:

• Adding coconut is optional
• The essential nutrients will lose, if we wash the chopped vegetables, so Wash the vegetable thoroughly then chop into small pieces.
• For more spicy add 1 red chilli and 1 more green chilli