Beetroot Poriyal

#BeetrootPoriyal : #Beetroot is a tap root vegetable just like carrot. Beetroot is sweeter than carrot and its water content is also more. We have already seen a #thuvatal made from beetroot. Here beetroot is cooked just like potatoes are boiled and then have to stir fry.

Ingredients :
1                                   Beetroot medium size
1                                   Onion small size
1                                   Green chilly
1/2 Tsp                         Sambar Powder
1/2 Tsp                         Mustard seeds
1 Tsp                            Black gram dhal ( urad dhal )
1 Tsp                            oil
2 Tsp                            coconut scrap
1/2 Tsp                         Salt [ adjust ]
Coriander leaves to garnish.

Method :
Wash beetroot thoroughly in water.
Take a vessel and immerse washed beetroot in water.
Now place this vessel in a pressure cooker and cook for 3 whistles.

Take out the beetroot and peel off the skin.

Chop cooked beetroot into thin pieces of equal size.
Nicely chop onion and split green chilly lengthwise.

Keep a kadai with oil on a stove over slow flame.
When oil becomes hot splutter mustard seeds and then fry urad dhal to golden color.
Add green chilly and onion.
Saute for a minute and then add Sambar Powder and enough salt.
Saute for a few seconds.
Now increase the flame to HIGH and then add beetroot.
Keep stirring to evaporate excess water.
Then finally add coconut scrap.
Stir well for a minute and turn off the stove.
Transfer into a serving bowl and garnish with coriander leaves.
Excellent curry for lunch and goes well with sambar or rasam rice.

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