Dassana's Veg Recipes · by Dassana Amit★ 5.0 (13)
Beetroot Poriyal
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 6%
CARBS 14G26% OF CAL
5G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 17G71% OF CAL
14G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded beetroot cooked with coconut oil, mustard seeds, and curry leaves in the South Indian poriyal style. Earthy and lightly spiced.
sidedairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons coconut oil (or sesame oil (gingelly oil))
- 2 cups beetroot ((finely chopped or grated) or 2 medium to large beetroot or 250 grams)
- ½ to 1 teaspoon chopped green chillies (or 1 green chilli)
- 10 to 12 curry leaves (- chopped or kept whole)
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal ((split and husked black gram))
- 1 pinch asafoetida ((hing))
- salt (as required)
- ⅓ cup water (or add as required)
- 3 to 4 tablespoons coconut (- fresh and grated)
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 6%
CARBS 14G26% OF CAL
5G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 17G71% OF CAL
14G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 727mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.