Beet Root Poriyal


  • Beet Root – 2 Nos
  • Red Chillies – 2 Nos
  • Curry Powder – 2 teaspoon (Recipe available in Masala Powder section)
  • Sombu (aniseeds) – 1 teaspoon
  • Onion Big – 1
  • Curry leaves – few
  • Oil – 1 tablespoon
  • Mustard – ½ teaspoon
  • Urad dhal – 1 teaspoon
  • Lemon juice – 1 teaspoon (optional)
  • Coconut gratings – 2 tablelspoon
  • Salt – 1 teaspoon


  1. Remove the skin from the beet root and cut it into small pieces. Chop the onion finely. In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chillies cut into pieces and fry till urad turns light brown. Add chopped onion and curry leaves and fry till onion turns transparent. Now add the beet root pieces and mix well. Cover with lid. Reduce the heat. No need to add water. The vegetable cook in its own water. If it is not cooked well, just sprinkle a handful of water and cook till soft. Now add curry powder, aniseeds crushed coarsely and salt and mix well. Add coconut gratings and lemon juice and stir once again. Remove from stove.


  1. like this we can make mixed vegitable pickles . fry somp . jeeraha pepper 3 red chillies musterd and grind it in mixi . then , carrot mattar , nuulkool califower beans and 5 lemeons cut into pieces adda salt and haldi powder and keepit for 3days in sun then add powder and ref oil
    if wants to use quickly keep it in M WAve for 5min , very tasty pickle is ready , can yuse for a week

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