Stir Fried Beetroots with Ginger and Lime – Beetroot Poriyal
Beetroots and Carrots grace our backyard almost all the year round. Since, they stay under the soil, we have them through early winter too. Most beetroot recipes feature them roasted and in salads. Beet salads are great, however stir-frying them is even better. These Stir Fried Beetroots with Ginger and Lime are there to prove that to you. A flexible recipe, like most of my cooking these seasonings can be adapted to other vegetables. In fact, my spring stir-fried carrots with asparagus has a somewhat similar flavor profile. So yes, this can also be called a Beetroot Poriyal. Another recipe for poriyal on my site is also the cabbage poriyal.
Right alongside okra, beets are an underrated vegetable. Tender fresh beets cook up very quickly. Look for the ones with leaves. Beet leaves do not have a long shelf life. If your beets still have their leaves, it means that they are quite fresh. As a bonus you can use the beet leaves. My all-time favorite green. As my daughter likes to joke or reds.
Other indicators of a fresh beet dug up or otherwise is that they slice up super quickly. I have also learnt to love and enjoy the many colors of this vegetable. They offer a beautiful contrast of reds. They offer stews a deep and rich color. One of my favorite stews is my Bengali Chicken Stew with Beets. You will find the recipe in The Bengali Five Spice Chronicles. And, the best part is that beets are super healthy.
This poriyal fits into my life when everything is busy and on the run.
What is a Poriyal?
Generally speaking, a poriyal is one of the many South Indian style stir fried dishes you will find. The seasonings are very simple – mustard seeds, toasted lentils, ginger, curry leaves, chilies and asafetida. The toasted lentils are really interesting to me. They do double duty in this dish. They add nutrition and texture. Sheer genius! To keep the recipe gluten free, make sure that you use pure asafetida, usually sold as a solid. They are easy to break up and grind with a simple mortar. Now, while the spices are very simple, they are all essential.
If your life sounds like it could use a quick fix dish, for any reason or just because, you might want to give this colorful, antioxidant rich Beetroot poriyal a try.
A colorful delicately spiced recipe with fall Beetroots, ginger and lime and a few spices for a nice kick.
Ingredients
- 6 medium sized fresh beetroots (if your beetroots are larger you can use 4)
- 3 tablespoons walnut or olive oil
- 3/4 teaspoon whole black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafetida
- 8 to 10 curry leaves
- 1 tablespoon channa dal or yellow split lentils
- 1 shallot very finely chopped.
- 1 tablespoon fresh minced ginger
- 1/2 teaspoon red chili powder
- 1 lime
- 11/2 teaspoons finely minced cilantro
Instructions
- Peel and cut the beetroot into halves and then thin slices.
- Heat the oil on medium low heat for about 1 minute and add in the mustard and cumin seeds.
- When the mustard seed, begins to crackle add in the asafetida, curry leaves and the yellow split lentils. Stir well.
- And the shallot and minced ginger and cook for about 1 minutes until the shallots are soft and wilted and the ginger is fragrant.
- Add in the chopped beets and the chili powder and sesame seeds and stir well.
- Cover and cook for about 8 minutes on medium low heat, until the beets are tender crisp.
- Cut the lime and squeeze in the juice and stir in the cilantro and mix well.
- Serve as a side to any meal of your choice.
Christina T. (@MySeryniti)
Wow! This looks delicious! I have been too scared to try beets but I may have to give this recipe a go!
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