Friday, January 4, 2013

Beetroot-Radish leaves Poriyal/Stir fry

While returning back from wayanad through Ooty we bought fresh beetroots and radish with the leaves.It was so fresh..Just loved the colours of the leaves.They are very rich in minerals and vitamins.We get these root vegetables along with the leaves at tuticorin too.But they are always dull in look.On contrary the ones from ooty was just colourful..
So mixed up all the leaves of beetroot,red radish,white radish,turnip and made a nice stir fry.Carrot leaves are very bitter and hence i didn't include it in the fry.My kids who are very apprehensive at taking greenies just loved this stir fry as it was colourful with the addition of the pink beetroot leaves
For the recipe please press READ MORE below


2 Cups of chopped green leaves(Beetroot n radish leaf)(Or it may be any greenleaf)
1/2 Cup of Chopped onions
2 Tbsp of grated coconut
Handful of roasted peanuts(Optional)

To Temper
1 Tsp of oil
1/2 tsp of mustard seeds
1/2 Tsp of Urad Dhal
2 nos of dry red chillies
A pinch of asafoetida


Wash and chop the leaves finely.
Finely chop the onions and keep it aside
Heat oil in a pan and add items mentioned in "To Temper" list

Saute it finely and add the onions.Saute it well.
Then add the chopped leaves and saute it

 Let it reduce its size.Then add required amount of salt.Water in the green leaves itself is enough for it to get cooked.Or else sprinkle water and saute it.Within 3-5 minutes the leaves will get cooked.

Finally after the leaves are cooked add grated coconuts.Sprinkle some roasted groundnuts too if you wish.

Serve it with rasam rice.The taste is incomparable

Handy Tips:
  • Instead of radish and beetroot leaves, we can also use spinach,ponnankanni keerais
  • Instead of coconut we can also add crushed groundnut powder
  • Don't add too much of water and make all the nutrients evaporate
  • Add salt after the green leaves gets reduce in size.
  • Crushed garlic can also be added

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