Beetroot Poriyal/ Curry

          There are very few dishes that I make with beets and I have posted some of them. Somehow whenever I did this poriyal, something went wrong, either I was in a hurry or I couldn't take pictures, so never got a chance to post it. It's in fact a very simple recipe which goes very well with rice and sambar or morkuzhambu. Apart from grated coconut, I also add some grated ginger and coriander powder which gives a nice flavor to the dish..

Need to Have

• Beets - 3 cups, chopped
• Green Chillies - 3 slit
• Grated Ginger - 1/2 teaspoon
• Grated Coconut - 2 tablespoon
• Urad Dal/ Black Gram - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Curry Leaves - 10

Method

          Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida, green chillies and curry leaves. Saute for a few seconds, then add the chopped beats, mix, add salt and 1/2 cup of water, cover and cook till done.

          Remove the lid, let any extra water to dry up. Then add the grated coconut, ginger and coriander powder and keep mixing for another 5 minutes. Remove and serve it with rice or roti, along with some dal.

Note
If you like you can double the amount of coconut.
If the beets are not that sweet, then add a teaspoon of sugar at the end, this gives a nice taste to the poriyal.
Use homemade coriander powder, it has more flavor.