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 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. Adding soya to this recipe provides a protein twist!Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.
Pressure cook beetroot with ½ cup water for a minute after the first whistle. Soak soya granules in hot water for 15 min. Strain and squeeze the water and keep aside.
Step 2
3 Min
Heat 1 tsp oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
Step 3
3 Min
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Step 4
2 Min
4. Add turmeric powder and then add the MAGGI Masala-ae-Magic and grated coconut. Adjust salt to taste. Mix well and turn off the flame.
Step 5
10 Min
When cool, mash the beetroot and add soya granules and breadcrumbs. Mix well and shape it into tikkis and shallow fry till golden brown with the remaining oil.
Step 6
2 Min
Serve hot with mint-coriander chutney
Step 1
of
6
Pressure cook beetroot with ½ cup water for a minute after the first whistle. Soak soya granules in hot water for 15 min. Strain and squeeze the water and keep aside.
Step 2
of
6
Heat 1 tsp oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
Step 3
of
6
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Step 4
of
6
4. Add turmeric powder and then add the MAGGI Masala-ae-Magic and grated coconut. Adjust salt to taste. Mix well and turn off the flame.
Step 5
of
6
When cool, mash the beetroot and add soya granules and breadcrumbs. Mix well and shape it into tikkis and shallow fry till golden brown with the remaining oil.
Step 6
of
6
Serve hot with mint-coriander chutney
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