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This is a super quick version for making beetroot poriyal. Tasty and healthy poriyal can be made within 3 minutes using in Pressure Cooker.
Of late, I am getting addicted to a pressure cooker and instant pot-based recipes. This one is yet another RK sir’s pressure cooker-inspired recipe.
Growing up, Beetroot was one of the least popular veggies for me. I always prefer grating the beetroot or chopping it in a chopper to reduce the cooking time. I avoid cubed beetroot, to reduce the cooking time. A few months back my friend Kavitha said she made beetroot that day and learned this recipe from her.
I have pretty much followed the recipe, except for the tempering and peanut. Beetroot was cooked to perfection within 3 minutes😊
After I started using pressure cooker direct cooking, cooking has become super easy. The only challenge is to cut vegetables. In fact cutting vegetables takes longer, when compared to cooking time😊
Nowadays I cut the beetroot the previous night and keep it in the fridge. During busy mornings, curry can be made super quick. With a proper pressure cooker, curry can be made in no time.
Beetroot curry in precise,
✅Made in the pressure cooker
✅Cooked within 3 minutes
✅Perfect for the busy morning
✅can be adopted for any quantity
Poriyal recipes
Beetroot recipes
Pressure Cooker Beetroot Poriyal
Ingredients
- Beetroot - 2 cups peeled and cut into small cubes
- Water - 2 tsp
- Coconut - 3 tbsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- Roasted Peanut - 3 tbsp unsalted
- Hing - generous pinch
To temper :
- Mustard seed - 1/4 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Curry leaves - few
- Coconut oil - 1 tsp
Instructions
- In a 2-liter pressure cooker add oil and when the oil is hot add all the ingredients mentioned under “to temper” and let it crackle
- Add beetroot and spread it
- Add hing, salt, turmeric powder, and water
- Put the lid and weight valve and cook for two whistles; release the pressure immediately
- Add coconut and peanuts to the poriyal; mix well and serve
Video
Notes
- Tempering can be done separately and added to the curry
- A 3-liter cooker can also be used
- If you are trying for the first time add 1 tablespoon of water and cook after releasing the pressure to remove excess water
- Use at least 1/4 quantity of the Vegetable to the cooker size to avoid the cooker from getting burnt
- For any non- watery vegetable, this recipe will work
- Use a 2-liter cooker that whistles regularly
- Cut the beetroot into small dice
Ingredients:
Beetroot - 2 cups (peeled and cut into small cubes)
Water - 2 tsp
Coconut - 3 tbsp
Turmeric powder - 1/8 tsp
Salt - as needed
Roasted Peanut - 3 tbsp, unsalted
Hing - generous pinch
To temper :
Mustard seed - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Coconut oil - 1 tsp
How to make Beetroot Poriyal with step-by-step pictures :
- In a 2-liter pressure cooker add oil and when the oil is hot add all the ingredients mentioned under “to temper” and let it crackle
- Add beetroot and spread it
- Add hing, salt, turmeric powder, and water
- Put the lid and weight valve and cook for two whistles; release the pressure immediately
- Add coconut and peanuts to the poriyal; mix well and serve
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I make a lot of beet salads, but never paired it with coconut. It sounds so good. Hope to try it next time.
Without chilis or powder.?
You can add green/ red chilli while tempering. My son likes it this way so I skip ih
You can add green/ red chilli while tempering. My son likes it this way so I skip chili