Beetroot Poriyal

Beetroot poriyal is one of my husband's favourite vegetables. There are so few he eats, so I make this quite often. Poriyal is the South Indian way of cooking vegetables with coconut. It is a great accompaniment for a meal of white rice, sambhar and rasam. Of course you can pair the poriyal with any curry or daal and I believe this is a healthy way to cook vegetables. I learnt this recipe in college when I did my hotel management, and it's one of the easier things to make in the kitchen. Unlike most Indian cooking, this dish does not have an over powering taste of spices. You will actually taste just the vegetable and the flavour of coconut. If you wish you can skip the red chilly powder altogether.

Ingredients:

1. Beetroot - 3 medium sized
2. Onion - 1 small 
3. Green chilly - 2 nos
4. Turmeric powder - 1/4 tsp
5. Red Chilly powder - 1/2 tsp
6. Grated coconut - 1/4 cup
7. Salt - as required

Tempering:

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Cumin - 1/2 tsp
4. Urad daal - 1/2 tsp
5. Curry leaves - 10 nos

Method:

1. Cook the beetroot in a pressure cooker for 2 to 3 whistles. When it has cooled down, peel and cut into half inch cubes and set aside.
2. In a pan, heat oil add the mustard seeds and wait for it to stop spluttering, add the remaining ingredients under tempering. 
3. Add the onions and chilly, fry till the onions turn soft, add the turmeric and chilly powder, stir well and add the beet cubes. Mix well.
4. Let it cook on low flame for 8 minutes, add the grated coconut, mix well and let it cook for another 2 to 3 minutes before switching off the flame.

Notes:

Coconut can be used as per your discretion and tastes.