Beetroot Poriyal - Beetroot Coconut Curry | South Indian Delicacy
Quick & Easy Beetroot Poriyal recipe is delicious curry recipe made with beet, tempering spices and coconut. Served with Sambar & Steamed Rice.
Course: Side Dish
Keyword: curry, poriyal, onam, south indian
Author: Sandhya Hariharan
500gBeetRoot3 medium sized beet
Salt To Taste
½TspUrd Dal /Ultam Parup
2 Dried Red Chilly
Pressure cook the Beetroot and keep it aside. I would pressure cook for 1 whistle and then simmer and pressure cook for another 1 whistle.
For Cooking the Beet in the Instant Pot, Place the Beet inside the basket and then on the trivet. Secure the lid and turn the vent to sealing. Select Pressure Cook HIGH for 20 minutes depending upon how firm or soft you would like the beetroot. Natural Pressure Release.
Once the beet is cool to touch, peel them and dice them into small pieces.
Heat oil in a fry pan & add urd dal, mustard seeds, dried red chilli and curry leaves.
Once Mustard seeds splutters , add the chopped beetroot & required salt. Saute for 3-4 minutes .
Add 1/2 the grated coconut and mix them well. Use the remaining for garnishing before serving.
Serve Beetroot Poriyal with steaming rice and sambar or rasam.
If you would like add onion in the recipe, add them after tempering the spices and saute until translucent. Follow the remaining steps as above.