Beetroot Egg Poriyal

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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Ingredients

  • 1 - beetroot (medium size)
  • 2 - large eggs
  • 2 - green chillies
  • Curry leaves, a few
  • 2 tbsp - oil
  • 1 tsp - urad dal powder (coarse)
  • 1 tsp - channa dal powder (coarse)
  • 1/4 tsp - cumin powder
  • 1/2 tsp - chilli powder
  • Salt to taste
  • Seasoning:
  • 1 tbsp - oil
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - asafoetida
  • Curry leaves, a few

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
  • http://www.foodfor7stagesoflife.com/

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