Vegan Beetroot Stir Fry with Coconut/ Beetroot Poriyal with Coconut

Beetroot is always red in color. I feel that it indicates how good it is for the blood.  Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Research shows that antioxidants, such as those found in beets, reduce the risk of diabetes complications, including retinopathy, kidney disease, neuropathy and diabetic foot disease, cardiovascular disease. In whatever way you look, Beetroot is a very healthy vegetable. Now, let us see how to make a very tasty dish using this wonderful Vegetable. The recipe which we will see is a very easy to make Poriyal in the south Indian style. Since the Beetroot is cooked in pressure cooker, the total time taken reduces to a great extent. Try this.

Ingredients:

Beetroot medium sized – 2

Oil – 2 tbsp

Mustard Seeds – ½ tsp

Urad Dal – 1 tsp

Onion – 1 (finely chopped)

Grated Ginger – 1 tsp

Green Chillies – 2

Curry Leaves – from 1 twig

Grated Coconut – 3 tbsp

Salt – to suit one’s taste

Method:

Wash the Beetroot very well. Wipe them and then peel off the skin. Cut the peeled Beetroot small cubes. Add ¼ tsp of Salt and 3 to 4 tbsp of water. Cook them in a pressure cooker for 2 whistles.

Heat the Oil in a pan. Add Mustard and Urad Dal. When Mustard splutters and the Dal turns pink, add the Onion, Ginger and Curry Leaves. Sauté till the Onion turns translucent.

Add the cooked Beetroot. Stir cook them for 3 to 4 minutes. Add Grated Coconut and stir well.

The healthy Beetroot Poriyal is ready.