🇮🇳 Indian Vegetarian

Beetroot Mezhukkupuratti

Name: Beetroot Mezhukkupuratti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, chopped Onion; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 1 tsp Red Chili Powder; 250 g, chopped Beetroot

🇮🇳 Indian

Beetroot Mezhukkupuratti — ten minutes, one pan, and the plate is balanced. About 25 minutes from fridge to table.

Prep 10 min Cook 15 min Serves 3 Easy

Ingredients

Saltto taste
Onion1, chopped
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Red Chili Powder1 tsp
Beetroot250 g, chopped

Optional extras

Lemon1

Instructions

1
Prep the beetroot — trim, cut small and even so it cooks in one wave.
2
Fry the onion to gold with the spices, then add the vegetable and turn through the masala.
3
Cover and cook on low 8-10 minutes — no water, the vegetable steams in its own juice.
4
Uncover and dry any liquid on a high flame for a minute.
5
Finish with salt and lemon; serve as the side that quietly carries the plate.

Chef's tip

Coconut goes in last and off the boil, always.

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Watch how it's made

Video: ബീറ്റ്റൂട്ട് മെഴുക്കുപുരട്ടി ഇഷ്ടം അല്ല എന്ന് പറയരുത് | Beetroot Mezhukkupuratti | Beetroot Stir Fry · on YouTube