I am making this beetroot poriyal only second time in my life. That’s because Vj hates beets. I had no thoughts about it,but its been ages since I had this veggie. I really got bored of my cooking with the few veggies in routine,which will be Aj’s favourite mostly. The veggies I like both dad and son wont like. So I will be mostly lazy to cook for my taste, and also I eat anything and everything. So no problem
. And so I picked beets to bring a change in my cooking and made both of them eat this veggie the other day. I hope once in a while it IS OK for them.
Ingredients
| Beetroot | 2 |
| Onion | 1 |
| Coconut grated | 1/4 cup |
| Sambar powder | 1 & 1/2 tsp |
| Salt | As needed |
| Sugar | A pinch |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | A sprig |
Method
1. Peel the skin of beets,wash it and cut into tiny cubes. Chop onion finely. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cut beet root,sugar and fry for 2 minutes in medium flame.
2. Add 1/4 cup water,salt and cook covered for 4-6 minutes or until done. Add the sambar powder and give a quick stir and then lastly the grated coconut. Stir for a minute and transfer to the serving bowl.
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Serve as an accompaniment for rice or you can also mix with rice and sesame oil/ghee and enjoy this poriyal!
Notes
- Adding sambar powder lastly helps to retain the colour of the beets.
- You can skip sambar powder and temper with 2 red chillies while tempering.
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