Beetroot Egg Poriyal

Recipe by
Total Time:
20 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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How to Make Beetroot Egg Poriyal

  • Wash, peel and chop beetroot into tiny cubes.
  • Heat the pan, add 1 tbsp of oil. Add mustard seeds and let it splutter, then add cumin seeds, curry leaves and asafoetida.
  • Now, add green chilli, saute for a few seconds. Add beetroot and fry well until the raw smell disappears.
  • This usually takes 3-5 minutes.
  • Add salt, chilli powder, cumin powder and saute.
  • Add eggs and mix well with the beetroot.
  • Add the rest of the oil at this stage.
  • It prevents the egg from sticking to the pan.
  • Fry it until you get the scrambled egg consistency.
  • Add the coarse urad dal and channa dal powder.
  • This gives added crunch while eating and also enhances the taste of the dish since it is in a semi-powder form.
  • Fry for 1 more minute and remove from flame.
  • Recipe Courtesy: Food for 7 Stages of Life