Beetroot Porial

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 1/2 kg - beetroot
  • 1 tsp - mustard
  • Curry leaves - a sprig
  • 3 - dry chillies, de-seeded and broken up
  • 1/2 tsp - channa dal
  • 1/2 tsp - urad dal
  • 2 - green chillies
  • Salt - to taste
  • 1 tsp - oil
  • 2 tbsp - grated coconut

How to Make Beetroot Porial

  • Wash beetroot, peel and chop finely.
  • Heat oil in a kadal, add curry leaves, dry chillies, mustard seeds.
  • When it begins to pop, reduce the flame and add the green chillies, channa dal and urad dal and wait till they brown a bit.
  • Add the chopped beetroot and salt and mix well.
  • Reduce the flame, sprinkle 1/2 cup of water, cover and cook on a low flame till vegetable is cooked and the water has dried up.
  • Add grated coconut just before removing from fire.