Beetroot poriyal
by
- Side
- Easy
- 4
- 40 minutes
PT40M
Ingredients
Beetroot poriyal
- 6 baby beetroots , of various colours, peeled
- 1 tbsp of mustard oil
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tsp ginger , finely chopped
- 2 tsp coconut milk
- 1 tbsp of coconut , grated
- olive oil
- salt
To garnish
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
- 6 baby beetroots , of various colours, peeled
- olive oil
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
- 1 tbsp of mustard oil
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tsp ginger , finely chopped
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
- salt
- 2 tsp coconut milk
- 1 tbsp of coconut , grated
- red vein sorrel leaves
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Beetroot poriyal
