BEETROOT STIR FRY/ BEETROOT PORIYAL

Hi friends, today I am going to share a healthy and delicious recipe of Beetroot stir fry/ Beetroot poriyal along with a video. Beetroots are iron rich and are very good for our health. I have used beetroots to make a simple and flavorful stir fry/ poriyal that you can serve as a side dish with Rice, Rasam and Sambar. I have shared several stir fy recipes in my blog and you can check them out in the Stir Fry recipes page.

POTATO BEETROOT PULAO

Potato Beetroot pulao is a healthy and delicious pulao that can be cooked in less than 20 minutes. Potatoes and beetroot add a wonderful taste and flavour to the pulao. This dish can be served with any Chicken or paneer gravy of your choice.

BEETROOT RICE

Beetroot is a rich source of antioxidants and nutrients. It lowers high blood pressure and prevents cardio vascular problems. Hence regular use of this vegetable would work wonders to our health. Given below is a very simple recipe that is not only healthy but also delicious.

CORN VEGETABLE RICE

This is a perfect lunch box recipe packed with vegetables and corn. The presence of corn adds that extra bite to the rice making it more flavourful and delicious. If the veggies are cut and ready then it takes just about 15 minutes to cook. This is the easiest way of eating vegetables which you don’t normally like to eat.


Ingredients

1 cup corn

1 beetroot

1 potato

1 carrot

½ cup peas

3 tomatoes

2 onions

1 ½ tsp red chilli powder

1 tsp garam masala powder

1 ½ tsp salt

4 to 5 tbsp oil

1 cardamom, 1 cinnamon

2 cups rice washed and soaked in water for ½ an hour

4 cups water

3 tbsp coriander leaves

Method

First chop the vegetables, tomatoes and onions into small pieces and set aside. Then heat oil in a pressure cooker, add onions, cardamom and cinnamon and sauté till onions turn golden. Then add garlic paste, ginger paste, chopped tomatoes, coriander leaves, red chilli powder, garam masala and salt. Mix well and cook till oil starts separating. Then add the vegetables and corn. Cook for about 2 minutes. Then add the drained rice, cook for a minute, then add water, close the lid and pressure cook for 10 minutes or up to 3 whistles. Serve hot. It can be had with meat balls, shami, cutlets or sauce.

BEETROOT CAPSICUM GRAVY

This is a beetroot gravy cooked in Chinese style. It is easy to cook and goes well with chapathi, roti and naan.

Serves: 4
Ingredients

1 beetroot grated and steamed
1 onion finely chopped
½ capsicums chopped
1 tbsp tomato sauce
1 tbsp soya sauce
1 tsp red chilli powder
1 tbsp corn flour dissolved in ¼ cup water
½ tbsp garlic paste
½ tbsp ginger paste
Salt to taste
4 tbsp oil
A pinch of ajinimoto (optional)
Coriander leaves

Method

Heat oil in a pan; add onions and sauté till it turns golden. Then add garlic paste and ginger paste and sauté for a minute. Then add beetroot and capsicum. Sauté for some time till the capsicum is tender. Then add red chilli powder, tomato sauce, soya sauce, salt and ajinimoto. Mix well and cook till the raw smell goes and oil separates. Finally add ½ cup water and bring to a boil. Then add the corn flour dissolved in water, stir and cook for 2 minutes. Reduce heat, close a lid and cook for 3 to 4 minutes. Beetroot capsicum gravy is now ready. Garnish with coriander leaves and serve hot.