Sunday, August 11, 2013

Beetroot Thoran/ Beetroot Poriyal Recipe/ Beetroot Stir fry

This is one of the very simple and easy to cook vegetables. Initially, I hate almost all the stir fry/Poriyal I make with cabbage, beetroot, carrot, beans ,etc. Later I found out that I overcook all the veggies adding more water. Now I have corrected myself and the Poriyal's I make comes out excellent. In my opinion, veggies should not be overcooked and it should be crunchy. It should be cooked by sprinkling less water and within a few minutes, it should be removed from the flame. Grating beetroot helps me cook fast and here we go for the recipe of the fastest Poriyal :)
Final Pictures Updated on 5th August 2016

Ingredients:
Beetroot - 1 Big sized 
Onion - 1 
Grated coconut - 3 tbsp 
Green chilli - 1 
Asafoetida - a pinch
To Temper: 
Oil - 1 tsp 
Mustard - 1/2 tsp 
Urad dhal - 1/2 tsp 
Curry leaves - 1 sprig 
Method:
1. Grate the beetroot and chop the onions finely.
 2. In a pan, add some oil and allow the mustard seeds to crackle. Then add the urad dal and curry leaves. After the curry leaves splutter, add the onions followed by the green chilli.
3. Once the onion turns transparent, add the grated beetroot and stir well. Sprinkle little water and close the pan with the lid and cover cook for 4 - 6 minutes in low flame.
4. Then open the lid and mix the grated coconut and Asafoetida. Give a quick stir and switch off the flame.

Beetroot stir fry is ready to be served with rice and any curry of your choice. I preferred it with the curd rice and I love the pink color that comes from mixing beetroot, curd :).
Points to remember:
  • I prefer to grate the beetroot, you can also cut it into small pieces. But it's time-consuming.
  • Instead of green chilli, you can use dry red chilli. You can also add a pinch of turmeric powder.
Warm Regards,
Happy's Cook - Divya

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