beetroot curry indian recipe (dry)/poriyal/stirfry

I still remember the boiled smell of beetroots coming right through the windows of my classroom and my college mates who were hostelites had a strong dislike for beetroots because of the stereotypic preparation and serving of this veggie!Most of the hostel mess have regular servings of beetroots in their lists it was served as poriyal weekly twice.I don’t like to take this beetroot as in poriyal form always of course I like to incorporate in pulavs,cutlets,sweets and even put it in some bakes!such a versatile veggie.Always am tempted to buy these rubied redness from the market,if the beetroots are tender then it will be-filled with loads of juiciness and colour in it and on the other hand if it older one it will be less colourful and less juicy and hard to cut and chop.For this curry chop the vegetables finely so it cooks fast and should not be cooked for too long as it will loose all its bite and flavour.I have added small onions for this you can use big onions also and this time I made it as a dry curry to go with some white rice and a simple dal rasam.

beetroot curry indian recipe (dry)/poriyal/stirfry

INGREDIENTS:

Finely sliced small onions – 1/4 cup
Beetroot – 1 cup(finely chopped)
Oil – 2 tsp
Salt to taste
Grated coconut – 2-3 tbsp
Sambar powder – 1 tsp
Mustard seeds – 1 tsp
Urad dhal – 2-3 tsp

METHOD:

KEEP READY WITH ALL INGREDIENTS

ADD MUSTARD AND URAD DHAL TO HOT OIL

WHEN IT SPLUTTERS ADD ONIONS

STIR NICELY AND ADD CHOPPED BEETROOT

ADD SALT AND FRY FOR SOME TIME

ADD NEEDED WATER CLOSE AND COOK

ADD POWDERED MIX WHEN VEGGIE IS ALL COOKED

STIR IN AND SWITCH OFF

1.Powder coconut and sambar powder coarsely and keep ready.
2.Add oil to a kadai when it heats up add mustard and urad dhal and when it splutters add onion and mix ,then add chopped beetroot.
3.Fry nicely for two minutes adding salt to it.
4.Then add needed water to cook the vegetable.
5.Close and cook till all water is absorbed(check if it is cooked correctly or else sprinkle some water and cook).
6.Add the powder mix well and switch off.

beetroot curry indian recipe (dry)/poriyal/stirfry

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Total Time 20 minutes mins

Ingredients

  

• Finely sliced small onions - 1/4 cup
• Beetroot - 1 cup finely chopped
• Oil - 2 tsp
• Salt to taste
• Grated coconut - 2-3 tbsp
• Sambar powder - 1 tsp
• Mustard seeds - 1 tsp
• Urad dhal - 2-3 tsp

Instructions

 

• Powder coconut and sambar powder coarsely and keep ready.
• Add oil to a kadai when it heats up add mustard and urad dhal and when it splutters add onion and mix ,then add chopped beetroot.
• Fry nicely for two minutes adding salt to it.
• Then add needed water to cook the vegetable.
• Close and cook till all water is absorbed(check if it is cooked correctly or else sprinkle some water and cook).
• Add the powder mix well and switch off.
  

Notes

I have used small onions you can use big one also.
No need to have sambar if you are in a hurry just plain rice and this dry curry will be more than enough.
If you don't like to add urad dhal you can avoid it.
Fine chopping of beetroots helps the vegetable to cook quickly.
Be aware when adding water if you add it in excess then the colour will change and flavour will also be lost.
Vegetable should be cooked correctly always with a little crunch.

Other poriyal/stirfry recipes:

Vendakai /lady’s-finger poriyal

Avarakkai poriyal/broad beans

Brinjal/kathrikai poriyal

keerai poriyal

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