Thursday, May 29, 2008

Beetroot Poriyal

There is something to be said of the crimson color.Just placing plain white rice next to beetroot poriyal looks so vibrant that Keeps me staring at it.It also tastes as good as it looks.
  • 2 Nos Beetroot (chopped - 1/2" cubes)
  • 1/2 large onion (chopped)
  • 5 Nos Green chillies (slit vertically)
  • 1 Tsp oil
  • 1 Tsp Mustard seeds
  • 1 Tsp urad dal
  • 1 Sprig curry leaves
  • Salt to taste.
Peel the beetroot and cut into cubes.
Heat oil in a kadai, add oil, mustard seeds, and urad dal.
When the mustard seeds pop add curry leaves,onion,green chillies and saute.
(Add chillies as per your taste, for me adding more chillies evens out the natural sweetness of the beetroot)
Now add the beetroot and salt and cook till the beetroot is tender.
Serve with rice.

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