Beetroot poriyal

Beetroots also called as beets is a firm and dark purple skinned veggie. It ranked first in my choice of veggies always.It tastes great with curd rice tats my best combo ever.This veggie ontains anti-oxidant betacyanin,which gives the deep red color.This veggie has the tendency to purify the blood. It is also a source of vitamin C,iron and phosphorous.You can store this veggie in the refridgerator upto a week still it stays firm and crunchy. Just chop the leaf before storing which makes its life even more longer.You can either chop into small cubes or grate it. It can also be eaten raw or added in salads.


Ingredients:
Beetroot - 2 nos (chopped into small cubes)
Onions - 1 (chopped finely)
Green chilli - 1 (chopped)
Curry leaf - a string
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Urad dhal - 1 tsp
Hing - a pinch
Jeera - 1/4 tsp
Turmeric powder - 1/4 tsp
Water - 1/2 glass
Salt to taste
Coconut - 2 tsp shredded (optional)

Method:
1. In a frying pan heat oil and tamper it with mustard seeds,channa dhal,urad dhal,red chilli,jeera,curry leaf and hing.
2. Saute the onions,green chilli and add the turmeric powder.
3. Add the beets and fry for a while until it releases water.
4. Check if it is cooked else add water and bring it to boil and add salt finally.
5. Its optional to add coconut at the end.It enhances the taste.