Beetroot masala curry, beetroot poriyal recipe
I make this beetroot poriyal very often and pair it up with curd rice. Beetroot masala curry would taste both sweet and spicy. Beetroot as such itself is a sweet veggie, and he spices we add would make the dish spicy.
Gj and I like beetroot a lot. For sanvi and shreeya, we add it in their smoothie. Mostly, I would make beetroot thogayal and beetroot shorba often. When I do not have much time in hand, I would make this beetroot masala curry.
Preparation time. 10 minutes
Cook time. 10 minutes
Recipe adapted. chef. mallika badrinath
Recipe category. indian
Recipe cuisine. side dish
Beetroot (chopped) – 2
Onion (chopped) – 1
Sambar powder – 1/2 tsp
Coconut (grated) – 1 tbsp
Salt – as desired
Oil – 2 tbsp
Mustard seeds/kadugu – 1/2 tsp
Urad dal/ulutham paruppu – 1/2 tsp
Note. The ingredients shown will vary with the original quantity.
1. Heat oil and add mustard seeds. When mustard seeds splutter, add urad dal. Then add chopped onions and fry until onions turn light brown.2. Add chopped beetroot along with little water say half a cup. Close the pan and cook until the beetroot absorbs all the water.3. Once the beetroot absorbs all the water, add sambar powder and salt. Cook for four more minutes.4. Now simmer the flame add grated coconut. Cook for two more minutes. Stir well and switch off the flame.Now, beetroot masala curry is ready!
Beetroot masala curry recipe below: