Beetroot Poriyal

Ingredients:

1 Beetroot

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

3 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the beetroot and dice it into small bite size pieces. Keep aside.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the beetroot and salt. Stir fry, cover and cook till the beetroot is well cooked and tender.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and spicy egg curry.

Beetroot Raita

Ingredients:

1/2 cup thick yogurt

1 medium Beetroot (Grated)

1 small onion (chopped)

2 green chillies (chopped)

Few strands of Curry leaves

1/2 tsp Mustard seeds

Oil for seasoning

salt to taste

Method:

• Lightly beat the curd with a fork to smoothen and set aside.
• Heat oil in a wok, splutter the mustard then add the onion, chiilies and curry leaves. Fry for 1 min.
• Add the grated beetroot and salt. Sprinkle few drops of water. Cover with a lid and cook till beetroot is tender.
• Once the cooked beetroot content is completely cooled, add the beaten yogurt and mix well.
• Garnish with chopped coriander leaves.
• Serve as a side dish for Briyani, pulav etc and a great hit among kids for its lovely pink colour.