Beetroot Poriyal/Stir Fry

The one which your mom and grandmom goaded you to eat. The one which your doctor prescribed you when your iron dropped low. The one which health articles glorify n coax to adopt in your diet plan. The one where your friends misled spinning tall tales of cheeks turning red if you eat the root.
A vegetable that is an antidote for anemia, fatigue, stamina and cancer is naturally a must include in your daily diet.

That. That plain old humble Beetroot is what we are talking about.

Beetroot Stir Fry/Poriyal

Beetroot Stir Fry/Poriyal

My love for South Indian Stir fries must be familiar to you(no? well.. you know it now 🙂 ). Simply sauteed veggies in minimal oil, seasoned with curry leaves, lentils and garnished with loads of coriander and coconut – I DIGGG!

If you are not a fan of Beet’s earthy taste, you will be surprised how just 1-2 cloves of garlic and some curry leaves can camouflage the rawness and infuse amazing flavors to the dish.

Almost a Salad

Almost a Salad

This stir fry is very versatile. Husband likes tangy rasam, ghee and soft white rice with it, where as the child relishes the vegetable with her curd-rice. Me? Well, I had mine plain(I’m trying to lose some weight…shhh)

Grated Beetroot

Grated Beetroot

The Recipe:

Ingredients

  • 2 cups grated beetroot, depending on the size, you may need 2-3.
  • 2 cloves garlic, minced
  • 1 small tiny piece of ginger, grated
  • 2 green chilies, slit lengthwise
  • 4-5 fresh green curry leaves
  • 1 tsp oil
  • 1 tsp urad dal
  • 1/2 tsp cumin seeds and mustard seeds mixed
  • 2 tbsp grated coconut, or as much as you desire
  • salt to taste
  • juice of 1/2 a lime
  • coriander leaves to garnish.

Method

In a wok, heat oil. Saute the urad dal. Once reddish, splutter the cumin and mustard seeds. Throw in the garlic, ginger, green chili and curry leaves. Fry just for a minute or so. Quickly add the grated beetroot. Add salt. Now stir fry on medium flame for not more than 5 minutes. Switch the flame off. Mix in the coconut and lime juice. Garnish with coriander leaves.

Thats it.
Serve hot or cold.

Enjoy it with rice or rotis or simply as a salad, your call.

Simple, healthy and delicious

Simple, healthy and delicious

Not a fan of garlic? Skip it, and add asafetida/hing when tempering. My mom tells me not to mix garlic and asafetida ever. If you are using garlic, then skip the hing and vice versa. Don’t ask me why though.
They all(mom’s grandmom’s) have amazing age old tips which work although most refuse to give any proper rhyme or reason.

Gone in no time!

Gone in no time!

Losing weight sure is a monumental task. It makes me think of food all the time.. just so defying the idea of avoiding food… Ah! And they say when you are hungry, everything tastes good.
So here I polished my bit in no time, so does it mean the saute was actually not that yumm as I believed it to be?
Well, you try and let me know.

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13 thoughts on “Beetroot Poriyal/Stir Fry

  1. Pingback: Wonder Veggie Kale – in a Stew and a Salad | MyFoodTapestry

  2. I made this for dinner tonight and it was great. Of course I made some changes. I didn’t have curry leaves so I left them out. Hubby doesn’t love coconut so I left that out. And I’m frugal so I threw in the beet leaves as well. It turned out great! Thanks Namrata!

    • Its always good to tweak recipes as per one’s taste 🙂 Beet leaves are VERY nutritious! So kudos to you for adding those too!
      Curry leaves and coconut add flavor, but without it still tastes great.. thanks for trying it out Aneela.

  3. Pingback: Beetroot Palya - Butterfly Blog

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