The beetroot poriyal recipe also known as beetroot curry is a delicious and healthy preparation of the beetroot vegetable. In this recipe, the beetroot is steamed and seasoned with mustard leaves, curry leaves and many more ingredients. Sometimes we had finely chopped small onions as well to give a added flavor. Beetroot curry is a very nutritious dish which can be served to children from 6 months of age. The health benefits of beetroot are many. It is a natural blood purifier.The iron content in beets are powerful blood purifiers. It also has detoxifying properties. So by including beetroots in our diet at least once in a week, we can enjoy its health benefits. Even those who are not big fans of this vegetable will love this easy beetroot curry. This is a very delicious, colorful, flavorful and nutritious South Indian curry which goes well with both rice and chapati.
1 tablespoon vegetable oil
2 onions, very finely chopped
2 teaspoons yellow mustard seeds
3 tablespoons madras curry paste
1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
1 green chilli, halved lengthways
400g can chopped tomatoes
3 tablespoons ground almonds
4 tablespoons low-fat natural yogurt, plus extra to serve
Basmati rice, to serve (optional)
Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water.
Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top beetroot curry with yogurt and serve with basmati rice, if you like.