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




Beetroot poriyal


Preheat the oven to 160°C/gas mark 3
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
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
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

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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