Go Back

Pressure Cooker Beetroot Poriyal

This is super quick version for making beetroot poriyal.
4.50 from 2 votes
Print Pin
Course: Poriyal
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Author: Vidya Srinivasan

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Tempering can be done separately and added to the curry
  2.  A 3-liter cooker can also be used
  3.  If you are trying for the first time add 1 tablespoon of water and cook after releasing the pressure to remove excess water
  4.  Use at least 1/4 quantity of the Vegetable to the cooker size to avoid the cooker from getting burnt
  5. For any non- watery vegetable, this recipe will work
  6.  Use a 2-liter cooker that whistles regularly
  7.  Cut the beetroot into small dice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!