Beetroot Poriyal

                                 This Beetroot Poriyal is slightly different from the other Poriyals, we prepare. Normally we add only Zeera with the grated coconut for dry grinding but for this Poriyal we add Sombu for a change. Otherwise in our cooking in early days, Garlic, Pattai, Sombu etc. were not used.

Beetroot Poriyal

Ingredients :

Medium size Beetroot          4
Onion                            1
Oil,     Mustard,   Curry leaves.

For dry grinding in the mixer :

Grated coconut              2 tbsp.
Green chillies                2
Aniseed / Sombu     3/4 tsp.
Small onions     5
Ginger     1 small piece
Garlic         4 pods

Method :

1. Slice the Onion and Beetroot into small cubes.

2. Pressure cook the Beetroot for 3 or 4 whistles.

3. Heat 1 tbsp. of oil, add Mustard, Curry Leaves and then the onion.Saute well.

4. Add the cooked Beetroot without water, salt and the ground coconut mixture.

5. Saute on medium flame till the raw smell leaves.