Cook Time :20 Min | Servings : 2 Persons

Beetroot Fry / Beetroot Poriyal
I have been having this in my drafts for a while. Not much to say about it, it’s our day today life cooking of a simple beetroot fry. It’s the the way we do at our house from kongunadu. Probably, every one does it in the similar way I guess.
Beetroot Fry / Beetroot Poriyal

Ingredients :
Beet Root 2 nos
Oil 1 tsp
Mustard 1/2 tsp
Split Urad dhal 1/2 tsp
Channa dhal 1/2 tsp
Green chili 4 nos
Onion 1/2 no
Curry Leaves 1 strand
Water 1/2 cup
Salt to taste
  1. Step 1

    Peel the skin of beetroot and grate them using a grater. Chop Onion, split open green chilies.

  2. Step 2

    In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green chili and onion. Saute Onion till it turns golden brown. Add the grated beet root and required salt. Add water and fry in medium flame for about 10-15 min until they are soft and water is completely drained.

Tips :
  • Chopped beetroot can also be cooked in the same procedure.
  • I like beetroot to be little sweet, if it’s not add little sugar. But this is optiinal.
  • Add grated coconut at the end to enhance the taste.

(*) Serve with curd rice, white rice, Sambar rice and Chapathi.