21 February, 2011

Beet root poriyal

Beet root-2cup chopped like a onion
Split moong dal-4tablespoon
Channa dal(kadali parupu)-1teaspoon
Urad dal-1/2teaspoon
Musturd seeds-1/2teaspoon
Curry leaves-7
Red chilly powder-1teaspoon
Turmeric powder-1/2teaspoon
Shredded Coconut-1tablespoon
Salt-to taste
Water -3tablespoon to sprinkle

Instead of adding redchilly powder u can add whole red chilly are green chilly.In beetroot it self salt taste is   there so no need to add more salt in this.

     Soak Yellow moong dal in water for 15mns.before adding in to the pan drain all water and keep aside.

  • Put the oil in the pan let it heat for 3 mns.Stove have to be in  medium flame.
  • Once it's get hot add Musturd seeds,curry leaves,channa dal,urad dal fry till it get golden brown.
  • Now add the drained moong dal, fry well till dal turns golden color.minimum 3 mns.

  • Add chopped Beetroot in to the pan, mix well add salt,turmeric powder,red chilly powder and sprinkle some water on it,now close the lid for 10 mns in between give a mix for 2-3 times.
  • Finally add shredded coconut and switch off the stove,give a nice mix.
  • Simple beetroot poriyal is done.

Poriyal...  is very very common in all homes in tamilnadu.In everyday cooking Poriyal takes a big part.In the same way can you make Carrot poriyal also.It'll go with Curd rice,rasam satham,all type of kuzhambu satham.

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