Monday, January 31, 2011

Beetroot poriyal

What a beautiful intense colour! this root vegetable is so beautiful to see and healthy to eat, but the only problem I have with beetroots is that , it dyes and paints my cutting board with colour, my kitchen counter, knifes, bowls and my fingers of course! It makes it so hard to clean all the surfaces.  Otherwise, it is such a healthy nutrient dense vegetable.

Beetroots - 2 boiled, peeled and chopped
Grated coconut - 1 tbsp ( fresh or dry)
Chana dal - 1/2 cup, soaked and cooked
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Red chillies -2
Lemon juice - 1/2 tsp
Coriander - 1 tbsp chopped

Take a pan add 2 tbsp oil, add red chillies, mustard, cumin when it starts spluttering, add curry leaves. Add the chopped beetroots and fry. Add salt and boiled chana , mix well.  Drizzle lemon juice, Garnish with Coconut and coriander and serve hot with rice as a side dish or salad.

Tip: Add 1 tsp vinegar and salt when boiling the beets.

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