Beetroot Thoran / Poriyal

Andhra & Dakshini | Daals & Curries - Indian

 

“Beetroot Thoran” or “Poriyal” is a quick and super simple recipe that’s ready within minutes. "Thoran" in Kerala and “Poriyal” in Tamil - Nadu, is a South –Indian vegetable dish which basically means stir – fry. This particular recipe uses beetroot as its main ingredient. Beetroot is a natural blood purifier and is really good for heart patients. It is jam packed with nutrients and is also good for your liver. Since it also has compound betaine, it helps in boosting up your mood. This healthy dish can be served with Phulka Roti or rice of your choice.  

Serves: 2 to 3 People

Total Time:

Preparation time: 10 Minutes

Cooking Time: 10 to 12 Mins

Ingredients: 2 beetroots, peeled and diced 1 small red onion, finely chopped 1 large green chilli, finely chopped 4 to 5 curry leaves 4 to 5 mint leaves, finely chopped ½ tsp grated ginger ¼ cup fresh coconut OR ½ cup desicated coconut 2 tsp oil 1 tsp mustard seeds 1 tsp urud daal 1 tsp channa daal Pinch of asafetida Salt as per taste Extra Mint leaves to garnish

Method: Par – boil beetroots for 5 mintues in microwave or gas stove. Heat oil in a pan and add channa daal, urud daal along with mustard seeds to it. Let the crackling of mustard seeds stop. Later add asafetida, grated ginger, mint leaves, green chillies, curry leaves and onion. Sauté till the onion is soft and cooked. Add par – boiled beetroot to the mixture. Season with salt and mix well. Cover and cook over low heat for about 2 to 3 minutes. Sprinkle coconut over the cooked beetroot and mix well. Continue to cook for another 3 to 4 mintues. Transfer the cooked Beetroot Thoran on to your serving bowl. Place mint leaves on top and serve hot with rice or Roti.

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