Ingredients:
Beetroot 1/2 kg, red chilli powder and salt
Seasoning:
Oil, Urid dhal, Rai, curry leaves
Procedure:
Peel and cut the beetroot into small cubes. Steam cook them and keep aside.
On a kadai, add oil and add the seasoning, once they are done, add the cooked beetroots cubes and add red chilli powder and salt, stir well, keep in low flame until the raw smell of the masala goes and take off from flame.
This goes well as a side dish for any rice preparation or chappathi.
Beetroot 1/2 kg, red chilli powder and salt
Seasoning:
Oil, Urid dhal, Rai, curry leaves
Procedure:
Peel and cut the beetroot into small cubes. Steam cook them and keep aside.
On a kadai, add oil and add the seasoning, once they are done, add the cooked beetroots cubes and add red chilli powder and salt, stir well, keep in low flame until the raw smell of the masala goes and take off from flame.
This goes well as a side dish for any rice preparation or chappathi.
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| Beetroot poriyal |
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