The One With Beet Root Poriyal

Hola Amigos !!
                       I was wondering for a long time to try a different dish with Beet Root and saw this recipe in Vahrehvah website. It is very spicy and flavourful recipe. It goes very well with Roti and Sambar Rice and yes a  slightly modified version :-) .


Origin : Beetroot, botanically-known as Beta vulgaris, evolved from wild seabeet, which is a native of coastlines from India to Britain and is the ancestor of all cultivated forms of beet.


Nutrition : Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Simply eat it because its healthy folks :)!
Recipe Source : Vahrehvah


This is what you need :
Beetroot - 2
Jeera -  1 tsp
Onion - 1 ( chopped)
Curry leaves - 2 springs
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chilli Powder - 1 tsp
Cilantro- 1 tbsp
Oil - 1 tsp


This is how you do :
1. Grate two beetroot and chop onions finely.
2. In a kadai add oil and after it is hot add jeera ,after it starts spluttering add curry leaves and  onions and fry them until soft.
3. Add some salt and close the lid . Cook it on slow flame until they become soft but not mushy. It may take some 5 -8 Mins. If it becomes dry we can add 1 tbsp of water.
4. After the beetroot is cooked well, add the spices and mix them and cook them with closed lid in simmer flame.
5. When the raw smell of the spices goes off add cilantro and turn off the flame.

Serve it hot with rice or roti !!!!