BEETROOT PORIYAL

     Beetroots - beautifully coloured vegetable with a down to earth smell. Lovely Ruby Bulbs dangling from Emerald leaves - A miracle of nature, perfection personified.  In the sense of shape, smell, colour and nutrition.  What I love most of this vegetable is its magical colour which can turn anything you add into a deep pink, overpowering its true nature.  Then comes the wonderful earthy smell synonymous to this vegetable.
     Beetroot is a superfood to keep you in the Pink of Health. It is a good source of Iron, Folates and are rich in Anti-oxidants. It detoxify our system,  lowers Blood Pressure, purifies the blood, cleanses the liver and boosts stamina.
     Any Vegetable Poriyal is a common dish prepared at home.  It is quite similar to Thorans prepared in Kerala, but with a slight variation in seasoning.  Thorans aren't seasoned with Black Gram Dhal/Bengal Gram Dhal, but rest of the ingredients remain the same. Not a day goes without a Poriyal/Thoran.  It serves as a good combo with Rice and Sambar/Curry, Rasam, Curd etc., Adding Coconut to Poriyals is you choice.
     Beetroot is one default vegetable in my pantry and love to prepare variety of dishes out of it.  Usually I prepare my favourite Beetroot Curry, Beetroot Poriyal/Thoran and Beetroot Pachadi. We can even make Beetroot Sabzi which goes along with Chappathis and Puris.  Try your hand with Beetroot Paratha/Beetroot Puri for a beautiful coloured Indian Breads. I love the way Beetroots transforms the colour of a dish.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS : 

Beetroot - 2 Nos.
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch(Optional)

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Urad Dhal - 1/2 Tspn
Dry Red Chilly - 1 No.
Curry Leaves

METHOD : 

• Wash, clean and peel the Beetroots and finely chop them.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add Chopped Beetroots along with Turmeric, Salt, Sugar and give a quick stir. 
• Sprinkle some water and cook until they turn soft for about 4-5 minutes.
• Once the Beetroots are well cooked, sprinkle grated Coconut and mix well.
• Leave the Beetroot Poriyal on a low flame for about a minute.
• Serve Beetroot Poriyal along with Rice and any curry of your choice. Goes well with Chapathis too.

NOTES :

• You can finely chop the Beetroots or alternatively you can grate them for Beetroot Poriyal.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.