Beetroot Poriyal is a dish which originates from South India, in poriyal the main vegetable is cooked with spices and is topped with fresh grated coconut. Poriyal is usually eaten as a side dish with dal rice, sambhar rice, rasam rice or it can be eaten with chapatis as well. This dish is high on nutrients and will keep you satisfied.
Beets are low in calories and high in nutrients, including fibre, folate, Vitamin-C. Beets also contain nitrates and pigments which help in reducing high blood pressure levels, prevent dementia, aids in respiratory problems, keeps the heart healthy and also increases stamina.
- 2 beetroots, grated
- ½ teaspoon mustard seeds
- 1 green chilli
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon white urad dal, split and husked
- 4 to 5 curry leaves
- ¼ teaspoon asafoetida (hing)
- ¼ teaspoon turmeric powder.
- 1 tablespoon fresh coconut, grated
- 1 teaspoons coconut oil or sesame oil
Calories- 151 kcal
Carbs- 16.9 grams
Protein- 4.2 grams
Fats- 6.8 grams
Recommended for- Anaemia and High Blood pressure
Course- Lunch/ Dinner
- First steam the beetroot and keep it aside.
- In a pan take coconut/sesame oil and heat it, then add mustard seeds.
- When mustard seeds begin to crackle, add urad dal to it and stir it till they get golden and aromatic.
- Add the onions and green chillies, and sauté until they are soft and the raw smell goes away.
- Next, add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry it till it’s completely well cooked.
- Finally garnish with fresh grated coconut and transfer it to a serving bowl.
- Serve hot!
Over to you
Beetroot poriyal is a combination of taste and health. This dish can be consumed in many ways. If you can’t have raw beetroots, this is a good way to include the goodness of beetroots in your diet.