Beetroot Poriyal

Beetroot is a colorful root vegetable. I have a dislike for beetroot!!! In my school days, i use to segregate vegetables from rice and just throw them away!!!. I cant believe i did that.. anyways after coming abroad I realized the values of these veggies. Now i am always looking for new recipes to try on these Veggies..

Beetroot is very good for health. It has minerals and proteins..scientific facts says beetroot juice can help lowering blood pressure..I found this recipe from Aval Vikatan-30 varities of poriyal..We use to make the same recipe without the coconut masala powder.I also found similar recipe from Mahandi's blog. I just gave it a short and came out very well....

Ingredients:

2 Beetroot chopped

3 tbsp channa dhal (soaked for 30 mts )

1/4 tsp turmeric powder

salt to taste



Coconut Masala Powder:


1 cup dried coconut (i used dry crushed coconut powder)

1/4 cup urad dhal

1/4 cup channa dhal

10 redchillies

curry leaves


Seasoning:

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds



Preparation:

Fry the ingredients in medium heat. Once the aroma starts coming from redchillies, remove from heat. Let it cool down. Grind the ingredients to a coarse powder.

Heat oil in a non-stick pan. Add seasoning items one by one. Fry till mustard splutters.Add soaked channa dhal and beetroot, fry for few minutes. Sprinkle little bit of water cover and cook for 10 mts stirring occasionally. Maintain medium heat. Once the beetroot becomes tender, add turmeric powder, coconut masala and salt. Keep stirring for couple of minutes. Remove from heat!!!

Serve hot with chappathi , rice .. even Bread!!!