Ingredients

• 1/2 kg - beetroot
• 1 tsp - mustard
• Curry leaves - a sprig
• 3 - dry chillies, de-seeded and broken up
• 1/2 tsp - channa dal
• 1/2 tsp - urad dal
• 2 - green chillies
• Salt - to taste
• 1 tsp - oil
• 2 tbsp - grated coconut

How to Make Beetroot Porial

• Wash beetroot, peel and chop finely.
• Heat oil in a kadal, add curry leaves, dry chillies, mustard seeds.
• When it begins to pop, reduce the flame and add the green chillies, channa dal and urad dal and wait till they brown a bit.
• Add the chopped beetroot and salt and mix well.
• Reduce the flame, sprinkle 1/2 cup of water, cover and cook on a low flame till vegetable is cooked and the water has dried up.
• Add grated coconut just before removing from fire.