Quick and easy recipe for Beetroot poriyal . South Indian Tamilnadu style steamed vegetable stir-fry . Its healthy and vegan too. Beetroot is such a hearty and earthy vegetable. Whenever I peel beets, I smell the scent of rain on dry earth or மண் வாசனை – manvasanai as we call it in Tamil. Peeling beets is calming. Beetroot poriyal makes for a very nice side dish. My young son has it with rice and calls the dish as pink rice. Its one of his favorites. Its an easy, healthy, straight forward recipe. First the beetroot is steamed and then its tempered the indian way. Nothing fancy out here. I have a trick for quick steaming the veggies. I put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to settle naturally.
Tempering: Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin and let it splutter. Add in the curry leaves, green chillies and the minced ginger. Fry for a minute. Then add in the onions and salt and fry till soft and tender. About 3-4 minutes. Add the beets and saute for a minute more. Add the shredded coconut and toss until combined. Switch off the flame and remove it from heat. Serve with rice.
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