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Beetroot Podimas | Beetroot Poriyal Recipe (Without Coconut)

Beetroot Podimas - Easy and wholesome Stir-fry with beetroot and channa dal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Stir fry
Cuisine: Indian
Calories:
Author: Kalyani

Ingredients

  • Beetroot - 250 gms or 1 large sized
  • Channa dal - ¼ cup
  • Red chilli powder - 1 tsp
  • Water - ¼ cup
  • Salt  - to taste

To Temper

  • Oil - 2 tsp
  • Mustard Seeds - ½ tsp
  • Urad dal  - ½ tsp
  • Curry leaves - few

Instructions

Preparation

  • Wash the beetroot well in running water and grate them using a grater. Pressure cook the channa dal in a cup of water for 4 whistles. Open the cooker once pressure released. Set aside.

Method

  • Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal turns brown, add curry leaves. Fry for a minute. Then add grated beetroot along with red chilli powder and salt. Mix well.
  • Add ¼ cup of water and cook covered in medium flame until the beetroot is cooked. This may take 7 to 10 minutes. Beetroot will be transparent once cooked.
  • After the beetroot got cooked, add pressure cooked channa dal and mix well for 2 minutes. Turn the flame to high and evaporate the excess water if any. Once everything comes together, switch off the flame.

Nutrition

Serving: 2g