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Wednesday, March 11, 2009

Beetroot Poriyal

250 g Beetroot
1 Onion, finely chopped
2-3 Green chilly, finely chopped
1 tsp Mustard
1 tsp Urud Dal
1 tsp Grated Coconut
1 tsp oil

1. Wash and peel the skin from the beetroot and grate it.
2. Heat oil in a kadai, add mustard, urud dal and allow it to splutter.
3. Add green chilly, onion and fry till the onion becomes golden brown.
4. Add grated beetroot, salt and mix well.
5. Cover and cook it on low flame till it becomes soft.
6. Finally add grated coconut and mix well.

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