Beetroot Poriyal/Thoran with a twist

An earthy vegetable, beetroots is the hero of this dish. We call this “Beetroot Puttu”. Roasted gram ground with aniseed and cinnamon gives it a different, yet wonderful flavour and the addition of ginger further enhances the taste.

This dish can be served with rice and curry. Also, it is a perfect accompaniment for curd rice.

You may replace the beetroot with snakegourd or beans or nolkhol and prepare the same way.

• 

• 

• 

• 

Ingredients:

Beetroot – 4 medium

Onion – 1 1/2 big chopped

Turmeric – 1/4 tsp

Ginger – 1/2 inch piece chopped

Green chillie – 4 slit

Curry leaves – 1 sprig

Oil – 1 tsp

Mustard seeds – 1 1/2 tsp

Udad dal – 1/2 tsp

Asafoetida/hing – a pinch

Grated coconut – 2 tbsp

For the gram powder:

Roasted Gram – 1 1/2 tbsp

Aniseed/Saunf – 1 1/2 tsp

Cinnamon – 1/2 inch piece

Heat a pan. When it becomes hot, add the cinnamon and the aniseed and saute for a minute. Take it out and add it to a mixie/pulser and grind it alongwith the roasted gram, to a fine powder. You may store this powder in a small bottle, for use later.

Poriyal/Thoran:

Heat oil in a pan. Add the mustard seeds and when it starts to splutter, add udad dal. Then, add the green chillies and curry leaves and saute again. Once it is well sauteed, add the asafoetida, ginger, turmeric and onions and stir fry for 2 minutes till it turns pink in colour.

Add the chopped beetroot and saute well. Sprinkle a little water and close with a lid. Reduce the flame to low and cook for 3-4 minutes. Stir it in between so that it does not burn at the bottom.

Add 1 -1 1/2 tbsp of the powdered gram flour and grated coconut, mix well and serve with rice and curry.