Beetroot poriyal

PT40M

First published in 2017
Share recipe

Ingredients

Metric

Imperial

Beetroot poriyal

To garnish

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
Share recipe