Poriyal is often a side dish on the dry side. The two vegetables that made me frown when I was a kid were beetroot and carrot. When it was carrot or beetroot poriyal, I used to eat it as if I was doing a favor to my mom.  Added to it, I did not like coconut either and my mom had to keep some poriyal separate for me before adding coconut.

Well, sadly those are among the 10 kinds of vegetables I get in my place now and the tables have changed. The consolation is that they are very healthy . It is my turn now to take the frown from my kids, but I manage to escape at times by adding it to kid friendly stuff like beetroot poori. Apart from that, the usual things I make with beetroot are, this poriyal and kootu. Off to the recipe.

1 year ago: Black Bean Burger

Pictorial
1. Heat oil and splutter mustard seeds. Add urad dal, channa dal and red c hillies.2. Saute until the dals turn golden brown.3. Add the diced beetroot.4. Add salt, sprinkle some water and cover the vessel. Allow to cook on a medium flame.5. Beetroot is cooked. It took around 10 minutes for me.6. Sprinkle coconut and turn the stove off.7. Mix and serve with rice.
Healthy poriyal ready.
Enjoy!