Beetroot Poriyal

Ingredients

• - 250g beetroot
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare beetroot: Peel 2 medium beetroots and grate finely or dice into very small cubes — smaller pieces cook faster and more evenly.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add beetroot: Add grated beetroot. Season with half tsp turmeric and salt.
5. Cover and cook: Cover and cook on low heat 8-10 minutes — the beetroot will release its deep magenta colour.
6. Open and dry: Cook uncovered on high heat 2-3 minutes to evaporate moisture. Stir well.
7. Check colour: The poriyal should be a beautiful vivid deep pink-red — do not add too much oil as this dull the colour.
8. Add coconut: Add 3 tbsp freshly grated coconut. The white coconut against the bright pink is visually striking. Toss 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Beetroot poriyal should not be sweet — let the natural sweetness of the beet come through.
10. Serve: Beetroot poriyal is a colourful, nutritious dry side dish. Serve with steamed rice, sambar and rasam.