Beetroot Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large pan or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 5-6 dried red chilies (broken into pieces) and 2.5 teaspoons of asafoetida. Sauté for a few seconds.
5. Add 30-40 curry leaves and stir for a few seconds.
6. Add the grated beetroot (10 large beetroots) and mix well to coat with the tempering.
7. Add salt to taste (about 2.5 teaspoons) and mix thoroughly.
8. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the beetroot is tender.
9. Add 1.25 cups of freshly grated coconut and mix well. Cook for another 2-3 minutes.
10. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.