Monday, August 13, 2018

Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment for the rice. In our home, we usually make beetroot poriyal with the grated beetroot and call them as "Beetroot Puttu",you can check out the beetroot puttu recipe here. But for very long time, i wanted to make the restaurant style beetroot poriyal that serve as accompaniment for the typical south indian meal menu, few months back finally i had tried that and we really liked it so much, so now it becomes the regular accompaniment for our lunch. Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cuutting the beetroot into small cubes really helps to blends the flavor very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chili - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.
  • Cut the beetroot into small cubes, it helps to cook them quickly.
  • Adjust the green chili as per your taste.
  • Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
  • As i don't have pearl onions in stock, i have used the equal amount of red onion.

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