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Beetroot porial
By : Pearl Subramanian
Category : Vegetables, South indian
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash beetroot, peel and chop finely.
  2. Heat oil in a kadal, add curry leaves, dry chillies, mustard seeds.
  3. When it begins to pop, reduce the flame and add the green chillies, chana dal and urad dal and wait till they brown a bit.
  4. Add the chopped beetroot and salt and mix well, reduce flame, sprinkle 1/2 a cup of water, cover and cook on low till vegetable is cooked and the water has dried up.
  5. Add grated coconut just before removing from fire.
1/2 kg - beetroot
1 tsp - mustard
Curry leaves, a sprig
2-3 - dry chillies, de-seeded and broken up
1/2 tsp - chana dal
1/2 tsp - urad dal
2 - green chillies
Salt to taste
1 tsp - oil
2 tbsp - grated coconut
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