Beetroot Poriyal is a delicious side dish that goes well with sambar rice, rasam rice and curd rice. It is made with beetroot, coconut and other spices. It is quick, simple to prepare, less time consuming and healthy. You can grate or chop the beetroot, I like grating because grated beetroot cooks faster than chopped beetroot.
- 4 medium-size Beetroots
- 4 tsp Grated coconut
- ¼ cup (chopped) Onion or shallots
- 1 tsp Oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- ½ tsp Chana dal
- 2 Green chilis
- Few Curry leaves
- Salt as required
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Wash and peel beetroots, grate them in the vegetable grater.
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Heat oil in a pan, add mustard seeds, allow it to pop.
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Add urad dal and chana dal cook until golden brown.
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Add the curry leaves and green chilis, give a quick stir.
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Add the chopped onion. Cook until onions become translucent.
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Add the grated beetroot, saute for a minute and add salt.
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Sprinkle a little water, cook covered for 5-8 minutes.
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Add the grated coconut, mix gently and turn off the flame.
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Serve hot with sambar or rasam rice.