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Sunday, March 16, 2014

Beetroot Poriyal (Detox Mondays)

With my maid still not back from her vacation, I am loath to doing much cooking. A simple dal-rice with stir fries or some snack items like dosa-chutney/idli-ghuguni have been dominating the menu last week.

While trying to finish off any remaining vegetables from last week, I discovered this beetroot still sitting in the
fridge. And thought of making a quick and healthy 'poriyal' for dinner. As I have mentioned earlier, beetroot is considered to be a very powerful blood purifier and hence vital to every detox diet. That is the reason I have started consuming this vegetable only recently. If you find it repulsive in the raw form, this is pefect for you.

With this recipe, I am flagging off a 'Detox Series' wherein I will be posting about some detox recipe/information/tips on Mondays. Great start to the week, isn't it ?? Read on for the first recipe of this series :



















Preparation Time - 10-15 mins

Ingredients -


  • 1 large beetroot ( chopped into small pieces )
  • 1 1/2 tsp oil
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 2 pinch asafoetida
  • 2-3 tsp whole urad dal (skinless)
  • 2-3 green chillis (cut into long pieces)
  • a pinch of turmeric
  • 1/4 cup freshly grated coconut
  • 1/2 tsp lemon juice (optional)
  • 2 tsp coriander laeves (for garnishing)
  • salt to taste


Cooking - Heat the oil in a wok. Add mustard seeds, cumin seeds and curry leaves.

After the curry leaves have wilted a bit, add the urad dal and asafoetida. Fry till the dal turns a few shades dark.

Add the green chillis and fry for 1 minute.

Add the beetroot pieces alng with salt and turmeric. Mix the contents of the wok. Cover and cook till tender. (Stir 2-3 times in between. Add a bit of water in between if you find it getting too dry)

Finally add the grated coconut, mix in and switch off flame.

Remove from wok. Sprinkle lemon juice and coriander leaves.

Serve with rotis or rice and rasam/dal/pappu kura.




















Note : You can also add a bit of chilli powder/grated ginger/finely chopped garlic during the cooking.

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