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
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.
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.