Beetroot Poriyal
Steps
- Heat 2 tablespoons of coconut oil over low heat. Add 1 teaspoon of black mustard seeds; let them pop. Add 1 teaspoon of split, husked urad dal and stir until golden.
- Add 1 teaspoon of chopped green chili, 10 curry leaves, and 1 pinch of asafoetida; stir briefly.
- Add 250g of peeled, finely diced beets, ⅓ cup of water and salt. Cover and cook over medium-low heat until tender, stirring occasionally and adding water if needed.
- Uncover and cook off any remaining water. Stir in 4 tablespoons of freshly grated coconut and remove from the heat.