I learnt this South Indian style beetroot poriyal from my mom. Usually she makes this as a side dish for keerai Kuzhambu .Its my favorite..Last week I made it for mor kuzhambu . It was a flavorful and excellent combo. Do try it and share your feedback 馃檪
INGREDIENTS :
- Beetroot – 2 nos
- Moong dal – 2 tbsp
- Salt & water – As needed
- Sambar powder or Red chilly powder- 1.5tsp
To grind :
- Grated coconut – 1/4 cup
- Small onion – 2 nos
- Jeera – 1/4 tsp
To temper :
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Big onion – 1 no (finely chopped)
- Curry leaves – Few
METHOD :
- Chop the beetroot into small pieces and pressure cook along with moong dal , sambar powder , salt & water.
- Grind all the ingredients given under “to grind “into a smooth paste adding very little water.
- Now temper the items mentioned above and add the cooked beetroot mixture.
- Then add the ground coconut paste and saute well till the raw smell emanates.
Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad. .
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