Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
Many people dislike beetroot because of its color. But the color of the beetroot is harmless. We should make our kids have this atleast once a week. I have given here the recipe of simple beetroot poriyal. You could also find beetroot thugayal recipe in the site.
|Preparation time||10 mins|
|Cooking Time||30 mins|
|Turmeric Powder||a Pinch|
|Grated Coconut||2 teaspoon|
|Red Chilli Powder||1/2 teaspoon|
|Mustard Seeds||1 teaspoon|
|Split Urid Dal||1 teaspoon|
- Wash and peel the beetroot and chop it finely. Heat oil in a pan and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal and fry till the dal turns golden brown colour.
- Then add chopped beetroot and half a cup of water along with salt, turmeric powder and red chilli powder and mix well. Cover it with a lid and allow it to cook completely. Check the water level and if the beetroot is still not cooked, sprinkle some more water. Normally sprinkling little water itself makes beetroot let out more water. Once beetroot is cooked completely and the water is drained, add grated coconut and mix well and remove from flame
- Serve the yummy beetroot poriyal with rice.