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| Beetroot Poriyal Mixed with Curd Rice Yum! |
Beetroot - 1 slightly bigger than a tennis ball
Onion (Big) - 1
Oil - 1 Tbsp
Mustard - 1 tsp
Jeera - 1 tsp
Sonf - 1 stp
Curry Leaves - 1 sprig
Salt 1/2 - 3/4 tsp or more to taste
Turmeric - 1/2 tsp
Chilli Powder - 1/2 tsp to 1 tsp
Grated Coconut - 2 Tbsp (Optional)
Grate beetroot on the coarse grater, chop onion finely. Heat Oil in a Kadai add mustard seeds, jeera seeds and sonf seeds. When they splutter add curry leaves. Add onions and sautee till it starts becoming golden. add salt and grated beetroot. Stir till well mixed. Add a little water if necessary and cook on low flame till beetroot is tender (it will take max ten mins). Add chilli powder in the end, turn the heat up, and stir well till raw smell of chilli powder goes. add grated coconut and stir again. Take off the heat. Serve with Rice (Dal, Sambhar, etc). Goes well with Curd Rice.
I am entering this for Anyone Can Cook Series - 25 by Umm Mymoonah of Taste of Pearl City
http://tasteofpearlcity.blogspot.com/2011/07/any-one-can-cook-series-25.html
I can have this almost everyday, sound delicious.
ReplyDeleteThank you for linking with Any One Can Cook :)
ReplyDeleteMy Pleasure Ayesha. I wish I could participate in more events, inshaallah in the future.
ReplyDelete