Beetroot porey recipe

Beet beets Beets are simple sauce sauteed sauteed sauteed using fresh beets, spices, and touches of coconut or chili powder. This is one of the side dishes that carries colors and nutrients to your plate. In this poreyal, beets are cooked lightly to tender, then stirred with mustard seeds, urad dal, curry leaves, and a little chili powder to give it gentle heat. This is not only healthy, it tastes good, with a little sweet taste that is modest from vegetables, and the fine spices that round it. This porial beet is very suitable for hot rice and sambar or rasam. This is a fast recipe that adds to the taste and fiber to simple foods.

Poriyal bit

I just don’t know why I share this recipe, because it is very easy to make and also every vegetable is prepared in this way to porey in my daily life. But I still share this because I want to record all the main recipes on my blog. Poriyal is one of my favorites and we make it almost every day with a variety of vegetables, you can see a series of my porey recipes.

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About Poriyal bit

This bit porey is not hard or rich, but brings certain warmth to the plate. The deep pink color makes your food feel special, even on ordinary weekdays. This is suitable for daily cooking without the need for too much ingredients or steps.

This is one of the dishes that you make when you want something light, nutritious, and still full of taste. And even if someone in the family claims that they don’t like beets, they usually eventually enjoy this porey. This is a simple food, but with full nutrition and soul.

Similar recipe

Vazhakkai podi fry

Ladies finger porey

Carrot potato porey

Why is this recipe functioning?

Bit naturally sweet: Natural vegetables with perfect sweet taste with spices, making delicious dishes without much effort.

Microwave makes it easy: By cooking beets in the microwave saving time and keeping the color and nutrition remain intact.

Why do I like this – Bright pink-pink pop on the plate immediately lifts mood. Even ordinary rice looks attractive next to it. People think beets are boring or “too healthy,” but once cooked properly with a little crispy and spices, honestly very good. On tired days, this porey is ready in a few minutes with almost no work.

Simple Tempering, Large Taste: With only a few mustard, Urad Dal, and curry leaving the dish has all the flavors you need.

No grinding, not messy: There is no coconut, no masala paste, no additional. Just cut it, cook, angry and finished.

It goes well with everything: We can pair it with Sambar, Rasam, Rice Dadih. This recipe is suitable without too strong other dishes.

Ingredients

Beetroots: This dish hero. It has sweet, modest, naturally sweet. Cut into a small piece so they cook faster and crunchy later.

Oil: Only a little oil you need for tempeh and to give a bit that ultimately bakes lightly.

Mustard seeds (Kaduku): The first thing in hot oil. They erupted and released a spicy aroma.

Urad Dal (Ulundu Paruppu): Which gives a beautiful crisp. It turns into gold in oil and gives a perfect bite between soft pieces of beets.

Curry leaves: Don’t pass this. Even some leaves change the smell and taste of dishes.

Chili powder: It cuts the sweet taste of beets and adds the soft heat that we like with rice.

Hacking

Beetroot takes a little time to cut, and the color stains everything. So I usually cut it the night before and store it in a box, which saves time during busy morning.
Just add the chopped vegetables with splashes of water and salt in the microwave. No need to boil or press cooking. It came out softly and perfectly in 10 minutes.
Beetroot has a strong raw odor. A pinch of sugar when frying can soften it and balance spices.
Throwing fresh grated coconut or crushed grilled beans eventually give a beautiful texture and twist.
Use a wide skillet. Where fried beet pieces are better and evenly distributed. In a small pan, they only steam and remain soft.

Poriyal Bit Recipe Step by Step

Take chopped bits in a safe microwave bowl

Add water

Season with salt

Cover

Cook for 10 minutes

Bit is done with Perfecly

Heat the oil in the gawk and add the seasoning of the goods

Add cooked beets and fry in oil
Until it changes a little crispy ..

Add chili powder

Mix

serve

Expert tips

Cut small beets: Small pieces of cooked faster and get a good crispy edge when fried.

Use a microwave to save time: No need to boil or pressurized. Microwave with a little water for 10 minutes.

Leave Mustard and Dal hissed correctly:Wait until Mustard appears and Urad Dal turns golden. Which provides a good texture for dishes.

Don’t stir too much when frying: After you add beets to the pan, just leave it for a while. They will be crispy if you don’t continue to move it.

Add chili powder at the end: Sprinkle after frying so it does not burn. This will coat the beets better this way.

Variation

Beet and Poryal turnips: This combo unites the sweet taste of beets and sharp radish bites. When stirred with mustard, curry leaves, and a little spice, it becomes a colorful, crispy, and a little modest side dish that matches the rice or rasam.

Recipe yam poriyal (s is inikizhangu poriyal): Yam has a soft and fat bite and absorbs the taste beautifully. When fried shallow with a base of the base and a pinch of chili powder or sambar powder, it turns golden and crispy in real real with dadih rice!

CHEEMA CHAKKA PORIALY (PORIALYYYYYCHE): This kela-style dish uses soft bread cooked until soft, then stirred with coconut, mustard, and some light spices. This cream inside, a little crispy on the outside, and it tastes like a mixture of potatoes and jackfruit – entertaining and unique.

Carrot poriyal recipe: This one is full of color, a little sweet, and very simple. Grated or chopped carrots are stirred with mustard, dal, and curry leaves and sometimes coconuts are added to the soft results that are soft and slightly runny. Children usually like this one!

Potato porial recipe: Poriyal potatoes are classic. The boiled potato cube is fried with mustard, turmeric, and chili powder until it becomes golden and a little crispy. This is truly a crowd-fun and goes with anything literally-from Rasam to Curd Rice.

Vazhakkai porey recipe (raw banana porial): This porey has a bit of bite texture and is slightly starchy. Pieces of raw bananas are cooked and thrown in spicy tempeh – often with coconut or pepper – and it tastes extraordinary with more kuzhambu or sadam paruppu.

FAQ

1. Can I miss the microwave and cook it directly in the pan?

Yes, you can! Simply add splashing water, cover the pan, and cook beets with low heat until softened. This will take a little longer, but it works well.

2. Why does my porey become too soft or soft?

Maybe too ripe or too much water. Beetroots don’t require a lot of moisture. After the microwave, make sure there is no water left. And don’t stir too much when frying, it breaks the pieces.

3. Can I add coconut to the porey bit?

Of course! Fresh grated coconut adds a soft texture and a lightweight sweet taste. Just mix it at the end, after turning off the stove.

4. What do I serve the bit bit?

This matches rice and sambar, rasam, or even rice dadih. Sometimes I even have it with Chapati – there is no right rules!

5. My children don’t like beets. There are tips?

Try the grid instead of cutting. It cooks faster, mixed well with masala, and less “beety” in taste. A little coconut or even a little sugar can help too.

6. Can I make this first?

Yes, it remains good for a day in the fridge. Just re -heat gently in a pan, there is no microwave for the second time, it will be too soft.

7. Is this good for health?

Very! Beetroot is rich in iron and fiber. And because this recipe uses very little oil and simple ingredients, this is a healthy side dish.

More beet recipes to try

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