Thursday, April 2, 2015

Beetroot Puttu/Poriyal | Beetroot stir fry

Beetroot puttu is nothing but beetroot poriyal  made with grated beetroot.Whatever vegetables, if we grate/cut into thin slices and make stir fry with them, we used to call them by the name "Puttu" in our family. This kind of naming is quite common in tirunelveli district. But , in all other places, they simply mentioned as "Poriyal".

This Puttu/Poriyal is very easy to make,it doesnt need any fancy ingredients, just stir fry beetroot with onions and finish off with freshly grated coconut.It's a great side dish for sambar rice.


Beetroot - 2 (medium)
Onion - 1 small
Grated coconut - 2 tbsp
Green Chili - 1
Salt - 1/4 tsp (approx)

To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves -few

Wash & peel the skin of beetroot and then grate it, cut the onions & green chili into small pieces.

Heat the oil in the pan and temper the ingredients listed under "To Temper" .

Now add onions and green chili and saute it along with pinch of salt. Saute it till the onions become translucent

Then add beetroot & saute it . Add enough salt(1/4 tsp) for this poriyal and mix it well.

Cover the pan with lid and allow to cook the beetroot. Keep the flame in low. It takes approximately 12 mins for me, stir in between to avoid burning at the bottom. No need to add water, the beetroot leaves lot of water, that's enough to cook it.

Once beetroot is well cooked, add the grated coconut and mix it well and keep it in flame for 1 more min and then switch off .

Simple & tasty Beetroot Puttu is ready.

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