Beetroot Onion Moong Dal Porial / Beetroot Pesara Curry

Beetroot Onion Moong Dal Porial / Beetroot Pesara Curry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2


  • 1 no Beetroot
  • 1 Onion chopped
  • 3 Green Chillies chopped
  • 2 sp grated Coconut/Pachi Kobbari
  • 2 sp Moong Dal/Pesara Pappu
  • 1 pinch Turmeric Powder
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry leaves
  • 2 sp Oil


  1. Wash, peel beetroot and cut into small pieces.
  2. Cook on stove top for 5 mins, next add moong dal and cook.
  3. When done remove from fire and drain.
  4. Heat oil in a pan add popu ingredients and fry for 2 mins.
  5. Next add curry leaves, green chillies, chopped onion, turmeric powder and stir.
  6. Fry it until the onion is tender and translucent add cooked beetroot pieces, salt and stir well.
  7. Fry for a couple of mins then add grated coconut and stir-fry for 2 mins.
  8. Turn off the heat and transfer into a serving bowl.
  9. Now Beetroot onion pesara pappu kura is ready to serve, serve with hot white rice.


Vijayalakshmi Dharmaraj December 17, 2012 at 8:12 am

yummy and healthy…
Thinai/Foxmillet Kheer

Raksha December 17, 2012 at 5:03 pm

This looks good… nice recipe


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