Beetroot Poriyal

Ingredients (Serves 6)

1. Beetroot – 2 medium-large, chopped

2. Oil – 1 tbsp

3. Mustard seeds – 3/4 tsp

Cumin seeds – 1/8 tsp

Dried red chilies – 2, broken

Urad dal – 1 tsp

Hing / asafoetida / kaya podi – 1 tiny pinch (optional)

4. Onion – 1/3 cup, chopped

Gingre – 1/2 tsp, minced

Green chilly – 2, chopped or slit

Curry leaves – A few

5. Grated coconut – 1/3 cup

6. Salt – To taste

Method

Heat oil in a cheena chatti at medium heat. Splutter mustard seeds and fry cumin seeds, dried red chilies and urad dal. Add hing and stir for a few seconds. Next add onion, green chilly and curry leaves. Saute until onion turns transparent. Add beetroot cubes, salt and 1/3 cup water. Bring to a boil. Cover and cook for 10 – 15 minutes at low or low-medium heat, stirring in between, until the beetroot is done and water is completely evaporated. Open the lid and add grated coconut. Mix well and switch off. Serve with rice and other side-dishes.