BEETROOT STIR FRY, BEETROOT PORIYAL; DRY SUBZI

I have already posted beetroot subzi    this is yet another version of dry subzi made  out of beet root.  I prefer to eat the beetroot subzi with curd rice specially.  I happened to eat this subzi recently at Ayyappan Temple along with hot rice, sambar and rasam.  Since I liked it very much, I prepared it with slight variation.  Normally, in South Indian Poriyal, coconut along with red or green chilli, cumin seeds are coarsely ground and added in the subzi.

Let us look at the recipe now:

Ingredients:

1 big beetroot washed, peeled and chopped finely
1 tbsp grated coconut
a pinch of turmeric powder
1 tsp oil
salt

For spice powder:

1 tbsp coriander seeds
1/2 tsp chana dal
1 red chilli
few curry leaves

seasoning:

1 tsp oil
1 tsp mustard seeds
1 tsp urid dal
few curry leaves

Method:

Heat oil in kadai.  add the beetroot, salt, turmeric powder and stir well. cover and cook for few minutes. switch off gas.  mix the grated coconut, 3/4 tsp spice powder in the subzi.  season with the items mentioned under seasoning.  serve hot with rice, chapati.


spice powder:  dry roast the coriander seeds, chana dal, red chilli  separately.  dry roast the curry leaves too. when it cools down, grind the same in mixer and keep aside.  This can be used for making any dry subzi.