Beet leaves poriyal

Beet leaves

Poriyal is a dish from southern India and is a Tamil word which means side dish made of vegetables with simple seasonings and topped off mostly with shredded coconut. This unassuming yet simple dish is full of flavor and could be accompanied with any South Indian rice dish. Thanks to my Mamma who has learned to cook some authentic southern flare. I love south Indian food in general because I find them less complicated yet they do not compromise on the flavors. As you may know by now I do not like to waste food and try to use as much as possible in any given vegetable and this goes true to Beet leaves as well. Yes, when I bought beet with its leaves I thought why not make a dish out of it and I am so glad I did. No wastage, some green leafy vegetable in my diet and made south Indian way – it’s a hat-rick!

Recipe:

1 bunch beet leaves
1 small onion chopped
1/4 cup yellow moong (mung) dal soaked for an hour
1 tbsp shredded coconut
2 dried red chilies
1 tsp rye or rai
1 tsp urad dal
2 tsp oil
Salt to taste

Beet leaves chopped

Chop the beet leaves and set it aside. In a kadai, heat oil add rye and let it splutter. Then add urad dal and wait until it turns golden brown, add chilies. Now add onions and sauté until translucent. Then add moong dal, add little water and let it cook until almost done. Now add the beet leaves, mix well, add salt and turn off the heat. Now add the coconut. Serve hot as a side dish.

Beet leaves poriyal ready

TIP: You can soak the moong dal an hour early or if you don’t have the time, soak it in hot water for 10 minutes to soften them.