Sunday, 12 May 2013

Crunchy Beetroot Poriyal/Stir Fry

Sri Om.
Happy Mothers Day to all the mothers in the world! On this special day, we ought to take many moments to appreciate what our mothers have done for us, sacrificed for us, taught us, and for the fact that they've tolerated us! :P

Nothing compares to a mother's unconditional love, and for her love is as pure as the Lord's, we place them both on the same level. My guru once told me that it doesn't matter whether or not you pray to God every single day or are very religious, but what does matter is your devotion and care towards your parents. Making your parents happy alone is sufficient to please the Lord, and failure to do so is an act against nature, and as bad as betraying the Almighty.

Ma, you have made me who I am today. If I can say I have any morals, ethics, values or abilities, it is a testament to your upbringing and the goodness that you have spread and instilled in me. You have always only wanted to see the good in others, and you have only ever radiated positive thoughts. To the lady who is the reason why I exist and have anything in my life, I thank you, my dear mother Chandra, and also my dear Guru and Divine Mother, Devima.

"Sri Om Adisakthi thaaye charanam Amma,
Unn padhamalare thunai enakku charanam Amma.
Dhinamum undha naamam sollida vendum Amma,
Un ninaivinile vaazhkai vadathida vendum Amma"

Off to today's recipe..
This recipe was taught to me by my Mother-in-law, and I've loved this way of making beetroots every since! Beetroots are a rich source of antioxidants and nutrients, especially potassium and sodium. I had always only had this vegetable as a simple side kaai to my meals, but my mother-in-law introduced me to a new version when I got married. She would make this by roasting it nicely with some peanuts and spices, and finally topping it off with a handful of grated coconut. I was sold!

Crunchy Beetroot Poriyal/Stir Fry
Total Time Required: 30 minutes
Yield: Serves 4 people

Ingredients
3 tablespoons of oil
3 medium sized beetroots
1.5 handfuls of peanuts
1 teaspoon of mustard seeds / cadugu
1 teaspoon of urad dal / ultham parupu
1 teaspoon of chana dal / kadala parupu
A pinch of asafoetida (optional)
A pinch of turmeric
1.5 teaspoons of chilli powder
1 teaspoon of coriander powder / dhania powder
Salt to taste1/2 cup of grated or dessicated coconut

Method

Chop the beetroot julienne style (in small thin strips).

In a wide based pan, add the oil. When hot, add the mustard seeds, ultham parupu and kadala parupu. Add peanuts too. Cook till brown.
  
Add beetroots. Add asafoetida, turmeric, chilli powder and coriander powder. Keep it on a medium flame.
 
Mix well. Splash a bit of water in the pan, and close the lid and allow to cook on a medium flame. After 10 minutes, open it up, stir it once gently, and allow to cook for another 5 minutes until it is cooked all over. Then allow to roast for 2 - 3 minutes on very high heat.

Once it's well roasted, turn off the stove and let is sit open for 5 minutes. Then add the coconut and stir through.
 
Serve hot with sambhar or rasam rice. Or simply enjoy it my way - as is! 
    

Love,
Nitya