Beetroot Mezhukupuratti | Beetroot Poriyal Recipe
Beetroot Mezhukupuratti is an excellent and nutritious side dish which goes well with rice. ‘Mezhukupuratti’ as we call in Malayalam while ‘poriyal’ is a Tamil word. These both refer to the same style of cooking, which means stir frying the vegetables with spices.
This side dish is super easy to make yet highly nutritious. This can be served in Onam sadhya too. To get some immunity we started including lots of veggies and beetroot is one of the staple food we buy. So, lets see how we can make this..
How to make Beetroot Mezhukupuratti | Beetroot Poriyal Recipe with step by step photos:
Step 1: Tempering:
Heat some coconut oil and splutter mustard seeds, split urad dal , curry leaves and green chillies. Add chopped onion and little salt and sauté it till translucent.
Step 2: Cooking the vegetable
Cooking the vegetable takes maximum amount of time out of the total time taken to make this recipe. There are 2 ways to cook the vegetables. Either cooking in a pot, which takes longer time but you can avoid the chances of getting your vegetables overcooked or you can cook it in a pressure cooker, but in this case you should be sure about the exact time taken and the water content otherwise you will end up overcooking the vegetable. Every pressure cooker works differently over use. So, you should be aware of your’s.
Here, I cooked the beetroot in the same pot without adding any water, beetroot will release enough water for cooking if its used FRESH.
Step 3: Seasoning
Once the beetroot is a bout 80% cooked, add the seasoning powders which will enhance its taste and.cover and cook for another 5- 7 minutes. Serve hot with rice or chapati.
Beetroot Mezhukupuratti | Beetroot Poriyal Recipe
Beetroot Mezhukupuratti is an excellent and nutritious side dish which goes well with rice.
Ingredients
- 3 tsp Coconut Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Urad Dal
- 1 spring Curry Leaves
- 3 no Green Chillies Slit
- 1 no Onion medium, chopped
- 500 gm Beetroot chopped
- 1 tsp Salt
- 1 tsp Cumin powder
- 1/2 tsp Pepper powder
Instructions
- Heat coconut oil in a Kadai. Splutter mustard seeds and split urad dal.
- Then add a spring of curry leaves and slit green chillies.
- Sauté chopped onion for a minutes and then add chopped beetroot.
- Add required amount of salt, mix, cover and cook for 10 minutes. Mix often in between to avoid burning.
- After 10 minutes, add cumin powder and pepper powder. Mix well. Cover and cook for another few minutes till the beetroot is tender.
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