Beetroot

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About Beetroot

Beetroot is the large and fleshy root of the same-named plant that is eaten as a vegetable. Its skin is superficial, thin, and smooth, with a wide range of colors ranging from purple-pink to reddish-orange to a brownish tone. The pulp has a sweet flavor and is typically a dark crimson red with purple tinges.

Nutritional Facts of Beetroot

Beetroots are high in fiber, foliate (vitamin B9), manganese, potassium, iron, and vitamin C, among other nutrients.

Benefits of Beetroot

Beets and beet juice have been linked to a variety of health benefits, including increased blood flow, lower blood pressure, and improved exercise performance.

Storage & Uses of Beetroot

Trim the leaves 2 inches from the root of beets as soon as you buy them as they sap moisture from the beetroot. The root bulbs should also be placed in a bag and refrigerated for a maximum of 7 to 10 days.

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RECIPE

 Ingredients                          

  • 2 Beetroot , diced small
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 4 to 5 Curry leaves , roughly torn
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • Sunflower Oil , as required
  • Salt , to taste

 Optional ingredients

  • 1/2 cup Pearl onions (Sambar Onions) , finely chopped
  • 2 Green Chillies , finely chopped

Instruction:

  1. To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
  2. To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
  3. Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
  4. Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
  5. Our next step is to season the beetroot.
  6. Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
  7. Allow the urad dal to roast until lightly brown. If you are adding the onions and green chillies, add it at this stage and saute until soft and the raw smell goes away.
  8. Next add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
  9. Finally garnish with fresh grated coconut and transfer it to a serving bowl.

RECIPE

 Ingredients                          

  • 2 Beetroot , diced small
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 4 to 5 Curry leaves , roughly torn
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • Sunflower Oil , as required
  • Salt , to taste

 Optional ingredients

  • 1/2 cup Pearl onions (Sambar Onions) , finely chopped
  • 2 Green Chillies , finely chopped

Instruction:

  1. To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
  2. To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
  3. Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
  4. Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
  5. Our next step is to season the beetroot.
  6. Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
  7. Allow the urad dal to roast until lightly brown. If you are adding the onions and green chillies, add it at this stage and saute until soft and the raw smell goes away.
  8. Next add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
  9. Finally garnish with fresh grated coconut and transfer it to a serving bowl.

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