Beetroot Poriyal with Peanuts/Beetroot Thoran
Beetroot Poriyal is a mildly spiced South Indian side dish made with beetroot, fresh coconut with minimum spices, crushed peanuts add to the crunch and flavour.
Equipment
- Peeler
- Knife
- Measuring Cups and Spoons
Ingredients
- 2 medium Beetroots
- ¼ cup Fresh Coconut grated
- ¼ cup Crushed Peanuts
- Small Fresh Ginger Piece
- 1-2 Green Chillies
- 10-12 Curry Leaves
- 1 tsp Black Mustard Seeds/Rai
- 1 tsp Urad Dal/Moong Dal
- 1 tsp Roasted Chana Dal/Dalia
- 1 tsp Red Chilli Powder
- Salt as per taste
- 1 tbsp Coconut Oil or any plant based oil
- Fresh Coriander for garnish optional
Instructions
- Wash the beets nicely removing all the dust and dirt sticking to it.2 medium Beetroots
- Peel and chop it finely. You may also boil/pressure cook the beets and then peel.
- Coarsely crush ginger and green chillies.Small Fresh Ginger Piece, 1-2 Green Chillies
- Heat oil in a pan/kadhi. Add mustard seeds/rai, when seeds splutter, add dal , then add curry leaves and ginger green chillies. Saute for few seconds.10-12 Curry Leaves, 1 tsp Black Mustard Seeds/Rai, 1 tsp Urad Dal/Moong Dal, 1 tsp Roasted Chana Dal/Dalia, 1 tbsp Coconut Oil
- Keep the flame low. Add chopped beetroot, red chilli powder and salt to taste.1 tsp Red Chilli Powder, Salt as per taste
- Add 1/4 cup water. Mix and cover the pan.
- Cook on medium to low heat till the water evaporates and beets are soft. Takes about 10 mins.
- Next, add grated fresh coconut , mix nicely cover and keep it for few seconds.¼ cup Fresh Coconut
- Then add roasted and crushed peanuts. Mix nicely.¼ cup Crushed Peanuts
- Serve hot with with your meals or enjoy like warm salad or snack.
Video
Notes
You can also add 1 Whole Dry Red chilli, I skipped as ran out of it.
Skip peanuts if allergic to peanuts.
You can also add any plant based oil instead of coconut oil.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!