Beetroot Poriyal Recipe

Name: Beetroot Poriyal Recipe
Prep time: 15 s
Cook time: 15 s
Total time: 32 s
Yield: 4
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 250 Grams Beetroot; 2 Tablespoons Oil; 1 Teaspoon Mustard Seeds; 1 Tablespoon Chana Dal; 1 Tablespoon Urad Dal; 3 Units Dry Red Chillies; 10 Units Curry Leaves; 1/4 Teaspoon Turmeric Powder; 1/2 Cup Fresh Coconut (Grated); 1 Pinch Salt (To Taste)

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Easy

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32 Min

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.

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Ingredients

4 Servings

MAGGI Masala-vin-Magic

1 Sachet

Beetroot

250 gms

Oil

2 Tablespoons

Mustard Seeds

1 Teaspoon

Chana Dal (150 g)

1 Tablespoon

Urad Dal

1 Tablespoon

Red Chilli Powder

Curry Leaves

Turmeric Powder

0.25 Teaspoon

Coconut, Kernel, Fresh (Cocos Nucifera)

0.5 Cup

Salt

1 Pinch

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

10.09 g

Energy

232.51 kcal

Fats

12.33 g

Protein

3.26 g

per serving

Recipe steps

32 min

15 min

5 min

3 min

2 min

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Recipe steps

32 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

32 min

Step 2

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Pressure cook beetroot with ½ cup of water for a minute, after one whistle.

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Recipe steps

32 min

Step 3

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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.

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Recipe steps

32 min

Step 4

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When the dal turns golden-brown, add the cooked beetroot and stir fry till all the water evaporates.

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Recipe steps

32 min

Step 5

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Add turmeric powder, grated coconut and salt and mix well. Then add the MAGGI Masala-vin-Magic and sauté for two minutes.

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Recipe steps

32 min

Step 6

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Serve hot.

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Beetroot Poriyal Recipe

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