Monday, August 29, 2011

Beetroot Poriyal

1 Beetroot
1 Onion (Chopped)
3 Green chillies (Slit)
2 strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
3 tbsp Freshly grated coconut
Oil for seasoning
salt to taste

  • Wash and peel the skin off the beetroot and dice it into small bite size pieces. Keep aside.
  • Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
  • Then add the beetroot and salt. Stir fry, cover and cook till the beetroot is well cooked and tender.
  • Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
  • Serve it hot with rice and spicy egg curry.

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