Beetroot palya/ beetroot porial recipe
Beetroot palya or Beetroot poriyal is well known dish but everybody doesn't add grated coconut to it. Adding the coconut gives it a delicious taste. Do try it.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Indian
- 250 gm Beetroot grated
- 1 Onion chopped
- 3 tablespoon Coconut grated
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Dry mango Powder
- 5-6 Curry leaves
- 1 tablespoon Oil
- Salt as required
- Remove the peels from Beetroot and grate it. Chop Onion and grate the coconut and keep aside.
- Heat the oil in kadai or pan, Add mustard seeds, curry leaves and saute well.
- Add grated beetroot & chopped onion and saute well. If the veggies looks so dry then you can sprinkle little water.
- Add all the dry spice powders one by one. Also add salt to taste.
- Saute well so that all the powders gets mixed properly. Then cover the pan with lid so that beetroot will get cooked properly.
- Once it is cooked sprinkle the grated coconut and mix well. Switch off the flame and cover with lid.
So the beetroot palya / beetroot poriyal is ready. Serve hot with rice sambar combo or with roti.