Beetroot Poriyal is a colourful ode to South Indian meals. It captures the earthy sweetness of beetroot with coconut and a unique typical spice mix. The variety in Tamil Nadu is prevalent and goes quite well with rice-based meals. Due to the beets, its deep red colour is a beautiful contrast to any South Indian platter. The aromas and flavours of the Beetroot Poriyal are soothingly warm and invigorating at the same time, the earthy sweetness of the beetroot balances with the nutty aroma of mustard seeds and urad dal. A pinch of fresh curry leaves and slightly pungent green chillies enhance the flavour mix, adding an aromatic taste with a subtle hint of spiciness and finishing the dish with a slight, creamy texture. Beetroot poriyal is light yet packed with nourishing essential nutrients. Besides rich antioxidants, beets contain dietary fibre and iron. Beetroot Poriyal is naturally vegan and gluten-free, making it pleasing to many taste profiles rather than holding onto the authentic Tamil Nadu flavour. Its simplicity and wholesome ingredients make it perfect as an everyday dish, but its attractive, vibrant appearance and delicate taste make it a forerunner on special occasions. Adding a burst of colour and flavour throughout the dish, Beetroot Poriyal will represent the quintessence of balancing health and taste.

• 5 beetroot
• 1 small onion
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• 5-6 curry leaves
• Whole spices-red chilli whole dried red chilli
• 2 green chilli
• 1 pinch hing
• 1/2 cup coconut
• 2 tbsp coriander
• Salt
• 1 tbsp sambhar powder
• 1 tsp turmeric powder
• 1/2 cup coconut milk

• For this recipe of Beetroot Poriyal, start with boiling or steaming the beets to tenderise them, or cook them in a pressure cooker. Let them cool a little when cooked, then remove all the skin. Cut the beets into small cubes or grate them as per your preference. Set the beets aside.
• Into the same blender jar, put 1/2 cup grated coconut (set aside one tablespoon for garnish) and two green chillies. Put in 1/2 cup of water or thin coconut milk, and grind to get a smooth, thick paste. It is the flavour base of the stir-fry. Put this coconut paste aside for the moment.
• Add one tablespoon of coconut oil over medium heat in a large pan or skillet.
• Add one teaspoon of mustard seeds and one teaspoon of cumin seeds when the oil is hot. Let it crackle for a minute, and let its aroma seep in.
• As the mustard and cumin seeds splutter, add ¼ teaspoon of asafoetida powder and one tablespoon of urad dal and chana dal.
• Stir them for about 30 seconds or until they become golden brown. This gives a crunch to your stir-fry.
• Then add 5-6 curry leaves and two dry red chillies in the pan. Stir-fry them for another 15-20 seconds.
• Add one finely chopped onion to the pan and saut until it becomes translucent.
• Once the onions turn soft, add the coconut paste prepared earlier to the pan. Mix it well with the tempered spices and onions and cook for about a minute. This is a critical stage at which the rawness of coconut and green chillies mellies and gets mixed up with all other flavours.
• Add one teaspoon of turmeric powder and one tablespoon of sambhar powder (if using) to the pan. Mix it well and continue saut ing for another minute.
• Add the prepared beets to the pan, and add salt to your taste. Now stir beets well with that spice and coconut mixture so that each beet is nicely coated.
• Cover the pan and let the beets cook for 4-5 minutes. If the mixture feels dry, sprinkle coconut milk or water to moisten it. The moistness will help to blend flavours well together.
• Turn off the heat once the beets are cooked and amply coated with the coconut spice blend, and season with two tablespoons of chopped fresh cilantro and the reserved one tablespoon of grated coconut. For a tangy surprise, squeeze a little lemon juice over the beetroot poriyal before serving.