Piping Pot Curry · by Meeta Arora★ 5.0 (1)
Beetroot Poriyal
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 6%
CARBS 14G38% OF CAL
5G FIBER0G ADDED9G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 9G52% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant South Indian side with shredded beetroot, coconut, and mustard seeds. Pairs well with rice and dal for a complete meal.
sideindian🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 250 grams Beetroot (3 small)
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Split Skinned Black Gram Lentils (Urad dal)
- ¼ teaspoon Asafoetida (Hing) (asafoetida)
- 8-10 tablespoon Curry Leaves (Kadi Patta)
- 2-3 Green Chili Pepper (finely diced, optional, adjust to taste)
- 1 teaspoon Salt (adjust to taste)
- 3-4 tablespoons Water
- 2 tablespoon Grated Coconut
- 1 tablespoon Cilantro leaves (for garnish, optional )
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 6%
CARBS 14G38% OF CAL
5G FIBER0G ADDED9G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 9G52% OF CAL
7G SAT2G 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
- 10m
- Cook
- 15m
- Sodium
- 1264mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.