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Wednesday, May 19, 2004

BEET ROOT PORIYAL / BEET ROOT CURRY

BEET ROOT PORIYAL / BEET ROOT CURRY
Beet root has a muddy taste and therefore many people dislike eating it, but eating beetroot is very beneficial for health, beetroots contain no fat, have very few calories and is a great source of fibre.
Beetroots contains folate, potassium and manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.Experts believe that the red pigmentation of beetroot contains certain anti-cancer agents and beetroot has been used in the treatment of cancer for some years.
According to Ayurveda, beetroots destroy vata and diseases arising from the formation of vata (ether and air). They are also useful in kapha (water and earth) diseases.They increase the muscle and fat content of the body and thereby make it strong. Try making beetroots in this method and I am sure those who claim to dislike it, will start liking it.
A lot has been said of the benefits of eating beet root and our parents and elders always ask us to add beet root to our diets. But….this is a big but…..we don’t want to add it to our diet, no matter how much we want to…there are many people who would agree with me. Before we get to that, let’s see the nutritional benefits of eating beet root.
Beetroot is an excellent source of folate and a good source of manganese.
It contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine.
Beetroot is highly nutritious and is packed with a variety of essential minerals and vitamins. It is extremely effective in cleansing and purification of the body and keeps the digestive system of the body on track. Beet has a stimulating effect, which can ward off the weaknesses and several ailments of the body, when consumed regularly. It has a very positive impact of the functioning of kidney and gall bladder as well.
•Beetroot is an excellent source of iron, which serves to regenerate and reactivate the red blood cells and supply fresh oxygen to body. The copper content in beetroot facilitates the absorption of iron by the body.   
•When buying beetroots, choose the ones that are firm and free of wrinkles. The beets can be stored in the refrigerator for three to four days, with the greens attached. Without the greens attached, they can be stored for a couple of weeks.

•Beets that have round bottoms are sweeter than the ones with flat bottoms. They should be consumed fresh to enjoy the flavor better.

Ingredients
Beet Roots -2
Onion – 1
Green Chillies -2-3
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Asafetida (Hing) - a small pinch
Turmeric -1/4 tsp
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.







Method
Peel and wash the beetroots and chop them into very small pieces, the smaller the pieces the more tasty the curry will be. You can alternatively chop finely in a chopper as well.
Don’t wash the beetroot after you chop, as all the nutrients will be lost. Preferably wash the beetroots after peeling and before chopping.
Chop the onions finely. Break the green chillies into 2 pieces.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, add udad dal, wait till it is light pink in colour and then add the onions and fry until transparent. Now add the chopped Beet root, turmeric, asafetida and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices.Since the beetroots are chopped finely they will cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add freshly grated coconut, mix well and serve hot with Chappati or Rice.

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