This is super quick version for making beetroot poriyal. Tasty and healthy poriyal can be made within 3 minutes using in Pressure Cooker.
Off late, I am getting addicted for pressure cooker and instant pot based recipes. This one is yet another OPOS®inspired recipe. I have used OPOS®cooking technique, but have made tempering, so not sure if it will fit into a proper OPOS®category but still want to give the credit for such a easy cooking technique to cook beetroot super fast.
Growing up, Beetroot was one of 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. Few months back my friend Kavitha said she made beetroot that day. I immediately guessed it is OPOS®and asked for the steps.
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. Only challenge is to cut vegetables. Infact cutting vegetables takes longer, when compared to cooking time😊
Now a days I cut the beetroot 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.
Beet root curry in precise,
✅Made in pressure cooker
✅Cooked within 3 minutes
✅Perfect for busy morning
✅can be adopted for any quantity
Checkout other beetroot based recipes in TMF,
For Beetroot Poriyal Video Recipe,
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
Method:
- 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
- Beetroot - 2 cups (peeled and cut into small cubes)
- Water - 2 tsp
- Fresh/ frozen Coconut - 3 tbsp, grated
- Turmeric powder - ⅛ tsp
- Salt - as needed
- Roasted Peanut - 3 tbsp, unsalted
- To temper :
- Mustard seed - ¼ tsp
- Urad dal - ½ tsp
- Channa dal - ½ tsp
- Hing - generous pinch
- Curry leaves - few
- Coconut oil - 1 tsp
- 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 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
2. 3 liter cooker can also be used
3. If you are trying for the first time add 1 tbsp of water and cook after releasing the pressure to remove excess water
4. Use Atleast ¼ quantity of the Vegetable to the cooker size to avoid cooker form getting burnt
5. For any non- watery vegetable this recipe will work
6. Use a 2 liter cooker which whistles regularly
7. Cut the beetroot into small dice
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