Beetroot poriyal

This beautiful beetroot poriyal recipe from Atul Kochhar is a beautiful vegetable side dish. Poriyal hails from South India, but here Atul uses beautiful baby beetroots to bring seasonal British flavours to the table.

First published in 2017
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Ingredients

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Beetroot poriyal

Method

1
Preheat the oven to 160°C/gas mark 3
2
Lightly season the beetroots with salt and olive oil, wrap in foil and bake in the oven for 30 minutes or until tender. Allow to cool then cut into quarters
3
Heat the oil in a wide sauté pan and add the mustard seeds. Cook until they start to pop, then add the curry leaves and chopped ginger. Cook for 1 minute
4
Add the cooked beetroot, season lightly and fold in the grated coconut and coconut milk. Season with salt, garnish with red vein sorrel leaves and serve
First published in 2017
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Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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