Monday, September 29, 2008

Beetroot curry - Senkizhangu/Akkarakizhangu poriyal


Beetroot - Senkizhangu/Akkarakizhangu - 1/2 kg
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly powder - Kaintha milagai - 2 nos.
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying


  1. Wash and peel the vegetable using peeler. First wash and remove the skin then slit as shown above. No need to boil separately.
  2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, black gram dal, curry leaves, red chilly broken into 2 pieces and finally vegetable with little salt. Mix them well. Fry for some time.

Hot beetroot curry is delicious and ready to be served. It can be served along with any rice item. It requires some 20 minutes to cook. It can be served for 3 persons.

Note: Since beetroot has its own water, no need to add too much water. Just sprinkle some water, thats enough. Beetroot is very good for health especially for blood circulation.

Optional: Ingredients can be added/removed.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will
Robert Frost

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Malar Gandhi said...

Senkizhangu Poriyal - superb. I never knew that beet root has a Tamil name, thanks for the info'.

amali said...

Your blog is great but i wish you put pictures for step by step processing.