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Beetroot Poriyal Recipe

Name: Beetroot Poriyal Recipe
Prep time: PT15.00M
Cook time: PT15.00M
Total time: PT32.00M
Yield: 4.00
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)

(4)

32Min

Easy

Recipe Variants

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.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-vin-Magic

250 gms

Beetroot

2 Tablespoons

Oil

1 Teaspoon

Mustard Seeds

1 Tablespoon

Chana Dal

1 Tablespoon

Urad Dal

Dry Red Chillies

Curry Leaves

0.25 Teaspoon

Turmeric Powder

0.5 Cup

Fresh Coconut (Grated)

1 Pinch

Salt (To Taste)

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Nutrition Value

Energy

232.51 kcal

Protein

3.26 g

Carbohydrates

10.09 g

Fats

12.33 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list.
Step 2
5 Min

Pressure cook beetroot with ½ cup of water for a minute, after one whistle.
Step 3
5 Min

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.
Step 4
3 Min

When the dal turns golden-brown, add the cooked beetroot and stir fry till all the water evaporates.
Step 5
2 Min

Add turmeric powder, grated coconut and salt and mix well. Then add the MAGGI Masala-vin-Magic and sauté for two minutes.
Step 6
2 Min

Serve hot.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

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

Step 3 of 6

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.

Step 4 of 6

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

Step 5 of 6

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

Step 6 of 6

Serve hot.

Recipe PDF

With pictures

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