Earth provides enough to satisfy every man’s need, but not every man’s greed.
– Mahatma Gandhi
Do you throw away these lovely, fresh and beautiful beet leaves?
If you do, read on to find how you can avoid the beet leaves from using up the landfill space.
If you are among the ones who do use it in your diet, read on to find out how to use it to make a low-fat, south Indian style stir fry.
Beetroot leaves poriyal is my attempt to use up the beautiful & bountiful beet leaves. Back in India, I never came across these lovely leaves. But here in the US, the beet bunch always came with these fresh leaves; it was hard for me to throw them away. I wanted to use them in the Indian dishes (South Indian style, to be precise) to serve with rice. It was not enough that I make a simple stir fry with it, I wanted to try something different. I wanted to include a little bit of protein in the stir fry and was reminded of a “poriyal” (Tamil style stir fry) my friend Revathi used to make.
I tried the idea with the beet leaves, it came out so good, that we buy the beets for the leaves now.
Our photo shoot for the blog happens on weekends since the official photographer of the blog (my husband) is free only during weekends. On a Sunday that I had planned the photoshoot for beetroot leaves poriyal, my husband announced that the Cydesdale horses are visiting our neighborhood and photoshoot will happen only after the parade. I was a tad bit disappointed because it was a cloudy day and I did not want to postpone the photoshoot and then cancel it later because of lack of natural light! (and that has happened many a times this summer). But the official photographer promised me that this time we would not have to cancel the photo shoot.
Quoting wikipedia here – “The Clydesdale is a breed of draught horse derived from the farm horses of Clydesdale, Scotland, and named after that region“. Read more about these magnificent horses at wikipedia. I am not big animal person, so I was not actually very keen on going to watch a parade of horses. But then, I caved in and went with my Husband and Sonshine to watch the show. And boy! at the end of the parade, I was so happy that I went to see the horses – they are nothing like any horse I have seen.
The parade took a little longer than I expected. I was just expecting to see a few horses hitched to a wagon and a procession. But, I was in for a surprise! When we reached the place where the procession was to start, the horses were getting ready for the parade. There were 4-5 handlers grooming the horses for the parade and all the spectators were all amazed by the ginormous, humongous and majestic horses. The handlers first brushed the horses down till the fur was shining. What TLC!!!! Then the horses were harnessed with harnesses fit for the majestic horses. The horses looked so royal!
Once all the eight horses were groomed to perfection, they were hitched to a wagon and the procession started. What a show!! At the end of it, I was really glad that we went and saw them.
Before we went to see the horses, I had soaked the Chana dal for the beetroot leaves stir fry. And when we got back home, they were perfectly soaked and almost jumping out of the bowl ready to be used in the stir fry. 🙂
This beetroot leaves stir fry comes together quickly, provided you have the chana dal soaked and ready to be ground. I serve it with rice and the color compliments the white rice so beautifully. Initially, I did not want to use grated coconut in the stir fry, but then I had to give in to my Konkani-Malayali “gene” and use coconut… and I have no regrets.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 250-300 gm Beetroot Leaves (See Recipe Notes)
- 1/4 cup Chana Dal, washed, soaked for 2 hours and drained
- 1 tsp oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Ground Turmeric/Turmeric Powder
- 1 tsp Cayenne Pepper (you can also use crushed red chilli), adjust to taste
- 2-3 tbsp Grated Coconut (you can use fresh/dried unsweetened),optional
- Salt to taste
- Chopping Board and Knife
- Small bowl for soaking the chana dal
- Measuring spoons (optional, the measurements need not be precise)
- Saute pan and spatula
- Food Processor/Indian Style Mixer-Grinder
- Wash and chop the beet leaves.
- Grind the soaked and drained chana dal to a smooth paste.
- Heat oil in the saute pan and when it is hot add mustard seeds and cumin seeds.
- When the mustard and cumin seeds splutter, add the ground chana dal and saute for 6-7 minutes till the ground dal becomes dry and slightly crisp. When the ground dal has turned pale brown color and is crisp to taste, add the spices - ground turmeric/turmeric powder and Cayenne Pepper and stir to mix.
- Now, add the chopped beet leaves and salt. Mix well.
- Cook covered for a couple of minutes till the leaves wilt.
- If you are adding grated coconut, add that and mix well.
- Beetroot leaves poriyal is ready to serve.
- Serve it hot it with rice. Serves about 3-4 people.
Typically, in the US grocery stores, a bunch of beets had 3 beets along with their leaves. I use the leaves from this bunch to make this stir fry. The leaves typically weigh about 250-300 gms.
Have you checked these out yet?
Click on the pictures or the titles to go to the recipe link.