Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1/2 cup grated coconut
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 2 dried red chilies
- 1/4 tsp turmeric powder
- 1 tbsp oil
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, and dried red chilies.
2. Once the mustard seeds start to splutter, add the grated beetroot and turmeric powder.
3. Mix well and cook covered on low heat for 10-12 minutes or until the beetroot is cooked through.
4. Add grated coconut and salt to taste.
5. Mix well and cook for another 2-3 minutes.
6. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Low heat
Serving size: 2-3 people
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Fresh coconut can be used instead of grated coconut.
- Red chilies can be substituted with green chilies.
Variations:
- Add chopped onions and garlic for a more savory flavor.
- Add chopped tomatoes for a tangy taste.
- Add roasted peanuts for a crunchy texture.
Tips and tricks:
- Make sure to cook the beetroot on low heat to prevent it from burning.
- Grate the beetroot finely for a better texture.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
- Store leftover poriyal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve the poriyal in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Lentil soup
- Cucumber raita
Troubleshooting advice:
- If the poriyal is too dry, add a splash of water and mix well.
Food safety advice:
- Make sure to wash the beetroot thoroughly before peeling and grating.
Food history:
- Poriyal is a traditional South Indian dish made with vegetables and coconut.
Flavor profiles:
- Sweet and earthy from the beetroot, with a hint of spice from the red chilies.
Serving suggestions:
- Serve as a side dish with rice or roti.
Related Categories
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Region: Indian