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
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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