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Beetroot palya recipe

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Discover the recipe for Beetroot Palya, also known as Beetroot Poriyal or Beetroot stir-fry, with the help of step-by-step pictures . Beetroot Palya is prepared using grated beetroot, grated coconut, and minimal spices. It serves as a delightful accompaniment to rice or chapathi.
Some vegetables possess such natural flavors that they require minimal ingredients or spices to create a delicious dish. This Beetroot Palya or stir-fry is a perfect example of that. It is simple, yet incredibly tasty and healthy. By keeping the ingredient list minimal, the dish allows the natural flavors and taste of the beetroot to shine through. Beetroot is a nutrient-rich vegetable renowned for its numerous medicinal benefits. Considered a superfood, beetroot is packed with essential nutrients, including potassium, magnesium, iron, vitamins A, B6, and C, folic acid, carbohydrates, protein, antioxidants, and soluble fiber. Research studies have indicated that incorporating beetroot and similar vegetables into our diet can lower the risk of obesity, diabetes, and heart disease. Additionally, beetroot aids in weight loss, promotes a healthy complexion and hair, and boosts energy levels, among other benefits.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • 2 medium sized beetroot
  • 1 tsp urad dal
  • 1 tsp gram dal or chana dal
  • 2 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1 red chili
  • Big pinch turmeric powder
  • Big pinch asafoetida
  • 7 - 8 curry leaves
  • 1 - 2 green chilies
  • 1/4 cup grated coconut
  • Salt as per your taste
  • 1/4 cup water

Instructions
 

  • Peel and wash the beetroots.
  • Grate the beetroots. Big gratings are preferred for this stir fry.
  • Heat oil in a frying pan. Add in mustard seeds, urad dal, chana dal and broken red chili.
  • When mustard seed splutters, add in turmeric powder and asafoetida.
  • Followed by add in slit green chilis and curry leaves. Saute for a while.
  • Add in grated beetroot and give a quick mix under high flame.
  • Next add in salt, 1/4 cup water and mix well. Optionally you can add little jaggery, if you like it that way.
  • Close the lid and allow it to cook under low flame by stirring occasionally.
  • Wait until the beetroot is cooked and soft. It takes around 5 minutes. Add in grated coconut.
  • Mix well and switch off the stove. Serve it with hot rice or chapathi.
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