Beetroot-Leaf-Poriyal

#BeetrootLeafPoriyal : Generally we get #beetroot without leaf in markets. But even if we get beetroot plant with its leaves, we used to discard them. But the leaves of the #beetrootplant along with its thick stem are edible. We can prepare #poriyal [ #StirFry ] just the same way as we do with any other vegetable or greens.

Ingredients :
2	Beetroot Plants
1 small size	Onion, chop nicely
1 or 2	Red chilly
1/2 Tsp	Mustard seed
1/2 Tsp	Black gram split
3 Tsp	Coconut scrapings
1/2 Tsp	Oil
1 Tsp	Salt [ Adjust ]

Small quantity of coriander leaves to garnish [ optional ]

Method :
Remove stem and leaves from the beetroot plant.
Keep aside beetroot for future use.
Wash the leaves in water two or three times.
Chop stems nicely and keep aside.
Chop the leaves aslo nicely.

Heat a kadai with oil on a stove over low flame.
Crackle mustard seeds once oil starts fuming and then add broken red chilly pieces & black gram split and roast till black gram turns golden color.
Now add onion and saute for few seconds.
Then add chopped stem pieces and saute for a minuute.
Finally add chopped beetroot leaves and salt.
Mix well and close with a lid till its done.
Add coconut scrapings when the stem and leaves become soft.
Adjust salt and saute for a minute or two.
Transfer into a serving bowl.
The color of beetroot changes the color of all the ingredients into red.
Garnish with coriander leaves.
Healthy Red poriyal is ready to relish.

Goes well with hot white rice mixed with sambar or 

rasam. 

You might like to try

Kusum greens stir fry

Mullangi keerai stir fry

Beetroot Poriyal

kadappa

vazhaipoo kuzhambu

For Stir fry and dry curry

Curry Index

For Dishes related to Lunch

Lunch Index

For variety of Dishes

Recipe Index