poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut. *DISCLAIMER: Please check the ingredients used to identify if you are allergic to any particular food. Nutritionist Recommended Low Calorie Recipe . Chop onion finely. South Indian Tamilnadu style steamed vegetable stir-fry . Its healthy and vegan too. Add turmeric powder and salt to taste. Shape the mixture into tikkis or cutlets and shallow fry them, for a Beetroot Poriyal Tikki Twist! This South Indian Poriyal Recipe is a delicious variation of umpteen Poriyals that are made in South India. Then, add the MAGGI Masala-ae-Magic and grated coconut. Peel the skin of beets,wash it and cut into tiny cubes. … Pressure cook beetroot with ½ cup of water for a minute, after one whistle. beetroot poriyal recipe with step by step photos. Beetroot is such a hearty and earthy vegetable. A generous sprinkling of fresh coconut perfectly complements the natural sweetness of the beetroot… It tastes too good when served with Steamed Rice, Sambar or Rasam. The recommended portion size for this dish is 1 small bowl of 50-60 gms. Quick and easy recipe for Beetroot poriyal . Once your Beetroot Poriyal is ready, add 2 mashed potatoes to the mixture. beetroot poriyal or any other vegetable poriyals are often made at home. Beetroot Poriyal is a nutritious sabzi prepared from beetroot, spices, coconut et al. Mix well and serve hot. Therefore, adding green peas to it, will increase the protein content of the dish. The suggestions shared here are for guidance purpose only. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves. Heat oil in a karahi and add the mustard seeds. Beetroot Poriyal is a South Indian preparation of beetroots, tossed in a simple spice tempering. The dish is low in protein. Nutritive values of the final dish are indicative and based on the amount of standard ingredients used. If you’re looking for ways to use beetroot, other than in a salad, this nutritious recipe is a must try! When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes. Refer this post for detailed …