Thursday, April 2, 2015

Beetroot Puttu | Beetroot Poriyal | Beetroot stir fry

Beetroot Puttu / Grated Beetroot Poriyal, a simple stir fry made from the grated beetroot and some Indian Spices. It's usually served as one of the accompaniments of a South Indian meal. Beetroot poriyal can be made with chopped beetroot as well as grated beetroot. I grew up eating this poriyal with grated beetroot more than chopped beetroot.

If you have been following me for a quite long time, you might already know why it's called "Puttu '' instead of poriyal. Here i'm saying it again for all who're new here. In Tirunelveli region/our family, if any vegetable is grated or thinly sliced and make stir fry with it, then it's mostly probably known by the name "Puttu'' instead of poriyal like pudalangai puttu, vazhakkai puttu n so on.

Related : How to make restaurant style chopped beetroot poriyal

Related : How to make Vazhakkai Podimas / Vazhakkai Puttu

Compared to the chopped beetroot, the grated beetroot cooks so quickly and this poriyal can be made in a jiffy provided that the grated beetroot is ready. Also in this recipe, i have used only green chili for the spice. For more flavor and variations, sambar powder or red chili powder with coriander powder can also be added as per your taste preference .

Related: How to make Garlic Kulambu

Meal platter with rice, garlic kuzhmabu, paruppu & beetroot poriyal

Grated Beetroot Poriyal

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients

Beetroot - 2 (medium)

Onion - 1 small

Grated coconut - 2 tbsp

Green Chili - 1

Salt - 1/4 tsp (approx)

To Temper

Coconut Oil - 1 tsp

Mustard & urad dal - 1/2 tsp

Curry leaves -few

Procedure

Wash & peel the skin of beetroot and then grate it, cut the onions & green chili into small pieces.
Heat the oil in the pan and temper the ingredients listed under "To Temper" .

Now add onions and green chili and saute it along with pinch of salt. Saute it till the onions become translucent

Then add beetroot & saute it . Add enough salt(1/4 tsp) for this poriyal and mix it well.

Cover the pan with lid and allow to cook the beetroot. Keep the flame in low., stir in between to avoid burning at the bottom. No need to add water, the beetroot leaves a lot of water, that's enough to cook it.
Once beetroot is well cooked, add the grated coconut and mix it well and keep it in flame for 1 more min and then switch off .

Simple & tasty Beetroot Poriyal is ready. Serve it with rice and your favorite kulambu

Related : South Indian Kulambu Varieties

Notes:

Grate it finely or moderately as you like
Coconut oil gives great flavor to the poriyal

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