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Beetroot porial
Category : Vegetables, South indian
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Wash beetroot, peel and chop finely.
- Heat oil in a kadal, add curry leaves, dry chillies, mustard seeds.
- 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.
- 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.
- Add grated coconut just before removing from fire.
Ingredients:
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
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
RECIPES BY PEARL SUBRAMANIAN
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