Beetroot Poriyal

.Growing up, my grandma always made Halwa with beets. I loved beets until I moved to Chennai and was kinda forced to eat beets as poriyal due to my mom’s busy schedule. Thank goodness, I figured a way to made it delicious, so I don’t have to fight the “Beets Poriyal” battle with my children.

Desika Products:

Peanut oil

RECIPE FOR BEETROOT PORIYAL

Ingredients:

Serves: 4

Beetroot - 4 cups , chopped into small cubes

Garlic - 20 pods

Peanut Oil - 2 tblsp

Dry Red Chilies - 2-3

Mustard Seeds - 1/2 tsp

Curry Leaves - 2 sprigs

Salt as needed

Instructions:

1. Crush the garlic in a mortar and pestle.

2. In a thick-bottomed kadai, heat up oil and add mustard seeds.

3. Once mustard seeds splutter, add red chilies and curry leaves and roast for a minute.

4. Now, add the crushed garlic to this and roast until brown.

5. Once garlic is roasted, add the beetroot and mix well.

6. Cover the beetroot and cook on medium flame for 30 minutes, mixing at 10 min intervals.

Tips & Tricks:

• After adding garlic make sure you saute if until it turns golden brown, it adds nice flavor to the curry.

• The smaller you cut the beetroot, the easier it will be to cut it.

• If the beetroot is big and/or hard to cut, steam it for a little bit. Doing this will soften the vegetable enough so that you can cut it easily.