Beetroot Poriyal

Name: Beetroot Poriyal
Ingredients: 1/2 pounds Beetroot; 2 Tablespoons Oil; 1 teaspoon Mustard Seeds; 1 teaspoon Skinned And Split Black Lentils (Urad Dal); 5 leaves Curry Leaves Plus Additional For Garnish; 1 teaspoon Red Chili Powder; 2 teaspoons Curry Powder; 1 Tablespoon Roasted Split Gram Or Potukadalai (coarsely Ground)

8 ingredients

6 steps

Ingredients

1/2 pounds Beetroot
2 Tablespoons Oil
1 teaspoon Mustard Seeds
1 teaspoon Skinned And Split Black Lentils (Urad Dal)
5 leaves Curry Leaves Plus Additional For Garnish
1 teaspoon Red Chili Powder
2 teaspoons Curry Powder
1 Tablespoon Roasted Split Gram Or Potukadalai (coarsely Ground)

Directions

1

Wash and peel the beetroot and chop it into small pieces, then steam it until it's softened and drain the excess water. Keep it aside.
2

Heat oil in a pan add mustard, skinned and split black lentils and curry leaves and saute for 30 seconds.
3

Add the chili powder and curry powder and saute for another 30 seconds.
4

Add the steamed beetroot and fry it for 1 minute.
5

Add coarsely ground roasted split gram and cook it for 1 minute longer.
6

Garnish with curry leaves.