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Full Description
About Beetroot
There are numerous types of beetroot, many of which are distinguished by their color yellow, white, pink, or dark purple. These edible red roots are smooth and bulbous and have the highest sugar content than any other vegetable. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves known as beet greens can also be eaten.
Benefits
Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C.
Nutritive Value/Benefits
Calories: 43
Water: 88%
Protein: 1.6 grams
Carbs: 9.6 grams
Sugar: 6.8 grams
Fiber: 2.8 grams
Fat: 0.2 grams
Storage & Uses
Place the beets into a sealed storage container or silicone food storage bags. They are used to prepare curries, chutneys and raithas, Beetroot poori &It's sweet nature makes it a popular ingredient for halwas and other such sweets.
Shelf-Life
5 days
Storage Tips
Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. They'll stay fresh up to 2 weeks
Storage Temperature
Topped beets should be stored at 1°C to 2°C and >95% RH. During storage at 0°C to 1°C.
RECIPE
Ingredients
2 Beetroot , diced small
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon White Urad Dal (Split)
4 to 5 Curry leaves , roughly torn
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder (Haldi)
1 tablespoon Fresh coconut , grated
Sunflower Oil , as required
Salt , to taste
Optional ingredients
1/2 cup Pearl onions (Sambar Onions) , finely chopped
2 Green Chilies , finely chopped.
Instruction:
To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
Our next step is to season the beetroot.
Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
Allow the urad dal to roast until lightly brown. If you are adding the onions and green chillies, add it at this stage and saute until soft and the raw smell goes away.
Next add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
Finally garnish with fresh grated coconut and transfer it to a serving bowl.
Serve Beetroot Poriyal Recipe along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadamfor a delicious weekday lunch.
RECIPE
Ingredients
2 Beetroot , diced small
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon White Urad Dal (Split)
4 to 5 Curry leaves , roughly torn
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder (Haldi)
1 tablespoon Fresh coconut , grated
Sunflower Oil , as required
Salt , to taste
Optional ingredients
1/2 cup Pearl onions (Sambar Onions) , finely chopped
2 Green Chillies , finely chopped
Instruction:
To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
Our next step is to season the beetroot.
Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
Allow the urad dal to roast until lightly brown. If you are adding the onions and green chilies, add it at this stage and sauté until soft and the raw smell goes away.
Next add the asafetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
Finally garnish with fresh grated coconut and transfer it to a serving bowl.
Serve Beetroot Poriyal Recipe along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadamfor a delicious weekday lunch.
For more Recipes: Click Here
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