Beetroot Poriyal

Method

1. 1

   Prepare beetroot: Peel 2 medium beetroots and grate finely or dice into very small cubes — smaller pieces cook faster and more evenly.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add beetroot: Add grated beetroot. Season with half tsp turmeric and salt.

5. 5

   Cover and cook: Cover and cook on low heat 8-10 minutes — the beetroot will release its deep magenta colour.

6. 6

   Open and dry: Cook uncovered on high heat 2-3 minutes to evaporate moisture. Stir well.

7. 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. 8

   Add coconut: Add 3 tbsp freshly grated coconut. The white coconut against the bright pink is visually striking. Toss 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Beetroot poriyal should not be sweet — let the natural sweetness of the beet come through.

10. 10

    Serve: Beetroot poriyal is a colourful, nutritious dry side dish. Serve with steamed rice, sambar and rasam.