Beetroot Poriyal/Koora

Source:

Mrs. Vanaja Subramanian, Aval Vikatan (30 Poriyal Varieties)


Ingredients:

Beetroot - 1/4 kg

Salt - To taste

Grind Together:

Red Chillies - 2

Grated Coconut - 2 tbsp

Sombu (Saunf) - 1/4 tsp

Seasoning:

Mustard Seeds - 1/2 tsp

Urad Dal - 1 tsp

Curry Leaves - Few

Coriander Leaves - 1 sprig

Oil - 1 tbsp


Method:

1.  Chop beetroots and pressure cook.

2.  Grind together coarsely the red chillies, grated coconut, and sombu.

3.  In a kadai, heat oil and splutter mustard seeds, urad dal and curry leaves.  Add the chopped and cooked carrots and stir well.  Add salt and coarsely ground paste and mix well.  Finally, garnish with chopped coriander leaves.

It is a best and healthy accompaniment in a lunch menu to be served with steamed rice.