Beetroot Podimas

Source:

Mrs. Revathy Shanmugam, Aval Vikatan (30 days 30 Poriyal)


Ingredients:

Beetroot - 1/4 kg

Red Chilli Powder - 1 tsp

Cooked Channa Dal (kadalai paruppu) - 1/4 cup

Grated Coconut - 1 tbsp

Salt - To taste

Oil - 1 tbsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash, peel skin, and grate beetroots.

2.  Heat oil in a kadai and splutter mustard seeds, ural dal, and curry leaves.

3.  Add grated beetroot and fry on medium flame until cooked.

4.  Add salt and chilli powder and mix well.  Fry for 2 minutes.

5.  Then, add the cooked channa dal and grated coconut and mix well until combined.

Serve hot with sambar rice or curd rice.

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.