Beetroot and green peas poriyal

Usually in many restaurants they serve this beetroot green peas poriyal as a side dish for sambar combo. This is a quick and healthy side dish for your lunch. You can also use black eyed peas instead of green peas. You have to add lots of chopped onions and coconut. This dish is colourful with the dark green peas, red beets and white coconut gratings.

Checkout my other Beetroot recipes

Similar Poriyal recipes

Prep time : 10 minutes
Cook time : 15 minutes
Total time : 25 minutes
Yield : 2 cups

Ingredients

2 medium beetroots
1/4 cup green peas
1 onion, finely chopped
2 green chilly
few curry leaves
1/4 tsp mustard
1/4 tsp urid dal
2 tsp oil
salt

For coconut mixture

4 tbsp grated coconut
1/2 tsp jeera
2 small onions
1 garlic cloves

Pulse it in the chutney jar coarsely

Cooking Directions

1. Wash and peel the beetroots. Cut them into small cubes. Add it to the vessel or pan. Add the green peas also and sprinkle 1/4 cup of water. Close it with a lid and cook them on medium flame.

2. Start checking the beetroots after a few minutes and mix them well. Smaller pieces will cook more quickly than larger pieces. Switch off the flame when the beetroots still have a bit of crunch to them.

3. After 5 minutes, add the required salt and the coconut mixture to the cooked beetroots as shown in the picture. Now mix them gently with a spoon.

4. Heat 2 tsp oil in a kadai and add the mustard and urid dal. Let them crackle and add the green chillies and chopped onions. Saute the onions till soft and add the beetroot green peas mixture to it. Toss it for a few minutes in high flame and transfer it to the serving dish. Enjoy this tasty poriyal with sambar, rasam or lemon rice.

Enjoy this tasty poriyal with sambar, rasam or lemon rice.

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