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.
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
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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.
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