Beetroot Poriyal - another classic dish that caters to my palakkad taste buds!

Beetroot Poriyal - sweet and savory style of eating beetroot!

Quantity - 2 people

Ingredients-

Beetroot - 2 big washed and peeled
Mustard seeds - to temper
Urad dal - to temper
Haldi - to temper
Hing - to temper
Curry leaves - 1 full strand
Red whole chillies - 4/5 broken
Molgai podi - 3/4 tsp or as per taste
Fresh coconut - to garnish
Salt - as per taste
Peanut oil - for cooking


Procedure -

1. Cut the washed and peeled beetroot into very small cubes . This is the most important step of this dish . Small cubed beetroot is easy to cook and makes the poriyal flavorful .
2. In a kadai , take enough oil for cooking . Once the oil is hot , add tadka items - mustard seeds , hing , haldi , urad dal , curry leaves and whole red chillies . Let them fry nicely till urad dal becomes slight brown .
3. Once the tadka is hot and nicely fried , add the finely cut beetroot and mix well with tadka . Add salt as per taste and cover the lid to cook for atleast 10 mins . Keep the flame in low to medium to prevent beetroot from sticking and getting burnt .
4. After 10 mins , mix well and add molgai podi to the poriyal . Allow it to mix and cook another 3/4 mins and then switch off .
5. Garnish with fresh coconut . Some people also add coconut to the tadka instead of garnishing .

Serve hot with chapati/phulka and ghee or relish as a side with your favorite sambar/rassam and steamed rice :)

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