October 1, 2011

Beetroot Poriyal| South Indian Lunch Recipes

Deep vermillion. Thats the colour of beets. I love that colour and i relish the sweetness. My amma makes this curry in a different way.I ve adapted her style and incorporated my own to this poriyal. However my husband preferred amma s version. (feels not so good)  The luxury of someone coming in to cook doesnt last forever and mine ended today. As usual, i was engrossed in something else and completely lost track of time. The clock struck 11 and i realised i hadnt started lunch. For days like these, i have a shortcut menu like my neighbour calls it. I make dishes which take less time but i just make sure they taste good the funda being eat less but taste good.  So i chopped up the beets, soaked the tamarind in warm water and started to make the meal. The menu was simple but i love such meals, healthy, yummy and quick. So make some of my poriyal and let me know.
                                         

Source: Amma
Serves 2 
Preparation time: 5 mins
Cooking time: 15 mins

What you need?

2 beetroots peeled and cut into small cubes
Grated coconut 2 tbsp
1 medium size onion chopped fine
1/2 inch ginger bit
Salt as per taste

For tempering:

Oil 1 tbsp
Urad dal 1 tsp
3 dry chillis
Mustard seeds 1/2 tsp
Hing a large pinch
Curry leaves if you have that luxury. Sadly, i did not.

How to make it?

Grind the coconut and the ginger to a fine powder in a mixer. Keep aside.

In a kadai, add enough water and boil the chopped beets. Dont add to much of water or you will lose the taste when you drain the water. It takes about 10 mins for the beets to be done. Drain the extra water and keep aside.

Heat the same kadai up and add the oil. Add all the ingredients for tempering. Next add in the onions and saute them till golden brown. Now add the beets and mix well. Add salt and saute for 2 mins.

Now add the coconut mixture to this and combine well. Saute for another 2 to 3 mins.

Serve with rice and any sambhar or kootu of your choice but rasam is the best choice.


Note: When my amma makes it, she doesnt add the ginger and onions. But i love the earthly flavour of ginger and the sweet taste of fried onions. You can try it without them too. My husband likes it that way but i personally recommend this version. You can also add some cooked chick peas to this but you ll have to soak them overnight and pressure cook them. I wouldnt advise cooking the beets in the pressure cooker too. You will lose the flavour.

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