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Trivandrum Beetroot Seekh
🇮🇳 Indian Vegetarian

Trivandrum Beetroot Seekh

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Trivandrum cooking — Trivandrum Beetroot Seekh brings a dum style touch with a classic seekh finish. About 48 minutes from fridge to table.

Prep 23 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Cumin Seeds1 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Beetroot250 g, chopped

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Watch how it's made

Video: பீட்ரூட் பொரியல் செய்வது எப்படி | How To Make Beetroot Poriyal | Sherin's Kitchen Recipes · on YouTube