BEETROOT EERULLI KAVU PALYA/STIR-FRIED BEETROOT WITH SPRING ONIONS/BEETROOT PORIYAL/BEET ROOT TALIMPU
Health gurus chant the mantra of colourful food for health, vigor and vitality. Chinese cuisine is based on colour, aroma and taste to make food appetizing and healthy. Mother nature offers innumerable possibilities of combining colours, taste and aroma - red , maroon, purple, green, yellow- sweet, pungent, sour, bitter, and the list goes on. So my rule of thumb is get inspired to use natures bounty and dish out something that is versatile, easy and nutritious.
Rich red and gorgeous green, luscious and juicy, pungent and punchy? Yes I am going to use beet and green onions for a palya aka poriyal aka talimpu Indian stir fried vegetable. School tiffin box, lunch box for work, lunch with family, pot luck with friends, I bet this dish fits the bill. Now to the preparation.
Ease - very easy
Preparation time - 15 minutes
Cooking time - 10 - 15 mins
Yield - enough for 4 (about 500 ml)
- Beet root - 250 gms
- Spring onions - 1 bunch
- Oil for seasoning - 2 spoons ( I used coconut oil)
- Mustard seeds - 1/2 spoon
- Grated coconut - 4 spoons
- Salt to taste
- Palyada pudi* - 2 spoons
- Coriander - 1 sprig
- Curry leaves - 1 sprig
- Wash, dry and cut beet root into small uniform sized pieces and keep aside
- Wash , dry and coarsely chop spring onions
- In a heavy bottomed wok/ pressure pan heat oil, add mustard let it splutter, add curry leaves and chopped coriander followed by onions, saute till aroma wafts.
- Add beet root pieces mix well and cook under slow flame covered with a lid .
- Stir occasionally to avoid burning, cook till beet is soft,
- Add salt, coconut, palya pudi and mix well
- Simmer for a minute and your palya is ready
- Serve this palya with chapathi, roti, steamed rice or on side with any meal.
Notes and Tips -
- Palyada pudi is a masala powder mix that is commonly used in south Indian kitchens. Substitute this with vangi bath powder that is available in stores.
- Palyada pudi is a powder that is prepared using lentils, chilly, coriander seeds, cinnamon, fenugreek, asafoetida etc.
- Low flame cooking is very important for the juices to release and retain nutrition
- Have this with bread toast/in rolls it tastes equally good
Some facts about beet and spring onions -
Beet the luscious, colourful, juicy root has world wide distribution. Dubbedas a sugar rich root by a cynical few, beet indeed is store house of vitamins, minerals, and organic compounds like carotenoids, lutein/zeaxanthin, glycine, betaine, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus, while also being a source of beneficial flavonoids called anthocyanins. They are very low in calories, with no cholesterol, but they do have the highest sugar content of all vegetables. Beet's distinction as a health promoter is accepted and well documented.