Beetroot poriyal

4
40 minutes

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

  • red vein sorrel leaves

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