Ingredients: 2 beetroot – cut into small pieces, 1/2 teaspoon mustard, 1/2 teaspoon cumin seeds, 1 teaspoon white urad dal, 4 curry leaves – break, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder , 1 tablespoon coconut – Tighten, Oil – As per use, Salt – As per taste, 1/2 cup small onion – finely chopped, 2 green chillies – finely chopped
Time in minutes: 40 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To make the beetroot poriel, first steam the beetroot. In a pressure cooker, add beetroot, salt and 2 tablespoons of water. Cover the cooker and cook till it comes to 2 cities. After coming to the city, keep the cooker under water and remove the pressure. Keep it aside. Now heat the takal in a pan, add mustard seeds, cumin seeds, urad dal and curry leaves. Cook until lentils turn golden. Now add onions, green chilies and cook it. After 3 to 4 minutes add asafoetida, turmeric powder, beetroot, salt and cook for 2 minutes. After cooking, turn off the gas and garnish with coconut. Serve the beetroot poriyal with kirai sambar and rice for dinner.