This is a simple stir fry of Beetroot with fresh grated coconut - the Tamilian style. Earlier I had posted Beans Poriyal, prepared in the same way. Poriyals are generally a dry side dish which can be cooked with cabbage, carrots, green peas and okra to name a few. This versatile recipe is best relished as a side dish with sambar-rice or curd-rice. They can also be enjoyed with chapatti too.
It is not only a healthy dish but is also very easy to prepare as it takes very less time to dish out this delectable simple fare. Very less masala is used in this curry, so you get the taste and the flavour of the actual veggie used, as it is not overshadowed with any known masalas.
- 1 medium Beetroot, cubed & steamed
- 2 tsp. oil
- 1 dry red chili, broken into half
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (split black gram) opt
- salt to taste
- 2-3 tbsp. fresh coconut, grated
Heat oil in a pan and temper with mustard seeds and red chilies. After it stops spluttering, add the urad dal, asafoetida and curry leaves. Saute for a few seconds till the dal changes colour.
Now add the steamed Beetroot and the salt and stir for a minute or two. Add the grated coconut and switch off the flame. Give it a stir and serve as a side dish.