Beetroot Poriyal Stir

Beetroot Poriyal Stir-fry with Badam/Almond Powder.

Quick and easy recipe for Beetroot Poriyal / thoran without coconut . South Indian Tamilnadu style steamed vegetable stir-fry made with almond meal . Its healthy and vegan too.

I had already posted the recipe for beetroot poriyal made with coconut. This beetroot poriyal recipe does not use coconut. This recipe has the addition of almond meal/powder. Almond meal adds a very nice richness to the stir-fry without being too heavy. This recipe makes for an everyday vegetable stir-fry. My young son loves beets. I think its the color. Its an easy, healthy and a quick recipe. First the beetroot is steamed and then its tempered the Indian way.

Here is the video of Beetroot Poriyal Stir-fry with Badam/Almond Powder

First lets make some coarse almond meal. Its very simple. Take 20 almonds and pulse it for 5-6 times in the mixie. You are done. Transfer the meal to a small bowl and set aside. Roasted almonds adds a nice texture too. I use my air fryer to make roasted almonds. I roast them for 5-6 minutes at 150 Celsius. Cool the almonds after grinding and proceed with the recipe.

Heat oil in a saute pan and add in the urad dal, mustard seeds, cumin seeds, curry leaves and dry red chillies. Let the mustard seeds crackle. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.

I have a trick for quick steaming the veggies. I put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 5 minutes (2 whistles for al-dente, 3-4 whistles for soft texture) in a medium flame and that gives perfect steamed vegetable every single time. Its a very neat technique.

Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

• 1 teaspoon coconut oil
• 1 teaspoon urad dal
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dry red chillies
• 1/2 cup onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 20 Almonds
• 2 cups Beetroot, chopped fine

1. Take almonds and pulse it for 5-6 times in the mixie. You are done. Set aside.
2. Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin, curry leaves and dry red chillies. and let it splutter. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.
3. Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Poriyal / Stir-fry
• Cuisine: South Indian

• 1 teaspoon coconut oil
• 1 teaspoon urad dal
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dry red chillies
• 1/2 cup onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 20 Almonds
• 2 cups Beetroot, chopped fine

1. Take almonds and pulse it for 5-6 times in the mixie. You are done. Set aside.
2. Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin, curry leaves and dry red chillies. and let it splutter. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.
3. Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Poriyal / Stir-fry
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/beetroot-poriyal-stir-fry-with-badamalmond-powder/

Mushroom Biryani recipe, South Indian Style Mushroom Biriyani.

South Indian Tamilnadu style Spicy Mushroom biriyani / Kalan masala biryani recipe. With step by step pictures.

Mushroom Biriyani is my dad’s trademark recipe. Everyone loves it. This is a party favorite. The whole house starts smelling festive when you start making this Biriyani. Its a very flavorful dish. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. I have written more about seeraga samba rice here.

Here is the video of how to make Mushroom Biryani Recipe, Tomato Mushroom Biriyani

Here are the things you can buy online for making this recipe

Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Panasonic Mixie https://amzn.to/2YnuS2P Le Creuset Signature Cast Iron Round Dutch Oven https://amzn.to/3HtOaHc

Prep work: We need to make three pastes. Ginger garlic paste , Onion and Tomatoes. Grind everything separately in a mixie and set aside.

Here are the aromatics you will need for the magic.

Heat oil and ghee in a pan on low flame. Add in all of the aromatics at once. Saute till the cashew-nuts are nice and golden.

Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here. Onions should have gotten roasted and brown by this time.

Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.

Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.

Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.

Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.

Wash and soak 1 cup-250 ml rice for 15 minutes in water. Drain. Soaking rice helps in even cooking and to hold the rice separately when cooking without becoming mushy. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.

Add in 2 cups of hot water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

Prep work

• 2 tablespoon ginger garlic paste (First Paste)
• 1 medium size onion (Second Paste)
• 4 tomatoes (Third Paste)

The Aromatics

• 3 tablespoon cashewnut
• 2 sticks cinnamon
• 2 teaspoon fennel Seeds
• 1 teaspoon cumin Seeds
• 2 cardamom
• 1 small piece mace
• 2 cloves
• 1 star anise

Other Ingredients

• 2 tablespoon oil
• 2 tablespoon ghee
• 2 cups onions, sliced
• 1.5 teaspoon salt
• 3 green chillies
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 cup – 250 ml seeraga Samba rice or basmati rice
• 2 cups mushrooms
• 2 cups hot water

1. Heat oil and ghee in a pan on low flame. Add in all of the ingredients labeled under aromatics at once. Saute till the cashew-nuts are nice and golden.
2. Once the cashew-nuts are nice and golden, Add in 2 cups of onions. Saute in low flame for 10 minutes. Low and slow is the key here.
3. Once the onions are roasted, add in the onion paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Then add the ginger garlic paste. Fry in medium flame for 3-4 minutes until the oil starts separating from the mixture. Do not rush. The raw smell of ginger and garlic should completely go away. Keep frying so it does not scorch at the bottom.
4. Add in the tomato paste, green chillies (use more if you want it spicy) , and the salt. Cook the tomatoes until they are juiced down and dry. Little streaks of oil will start coming out from the tomato mixture. Keep frying until u see the oil. It will take about a good 10 minutes. Again, do not rush.
5. Coarsely chop quarter cup each of coriander leaves and mint leaves. Add it to the pan.
6. Add the washed, cleaned and diced mushrooms. Mix everything to combine. Cover the pan with a lid and let the mushrooms cook in low flame for 5 minutes. Stir every couple of minutes so the mixture does not scorch at the bottom.
7. Wash and soak 1 cup-250 ml rice for 20 minutes in water. Drain. Add in the soaked rice to the mushroom mixture. Saute for a couple of minutes so the masala coats to the rice.
8. Add in 2 cups of water. Let it come to a roaring boil. Once it boils, cover it with a lid and let it cook in low flame for 10-12 minutes. Stir once in between. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Biriyani / Rice Dishes
• Cuisine: South Indian