Say hello to Beetroot Poriyal – a lightly spiced South Indian special preparation made with beets, coconut, spices and herbs. While you might be consuming beetroot in salads and juices, this is one of those easy ways where you can even cook this super nutritious root vegetable. As obvious, this dry dish has a beautiful red color to it because the beetroot perfectly colors it with its natural hue. The addition of spices and coconut add to the earthiness of this tasty dish. Whether you want to chop or grate the beetroot, the choice is yours. The poriyal is tasty both ways. Though, using grated beetroot will always lessen the time to cook the vegetable. Ingredients: 1 Tbsp Coconut Oil 1 Beetroot, finely chopped/grated 1 Tsp Mustard Seeds 1 Tsp Urad Dal 1 Tsp Chana Dal 2 Sprigs Curry Leaves Salt to taste 2 Tbsp Shredded Coconut Instructions: 1. Finely chop the beetroot. 2. In a pan, take coconut oil. Add mustard seeds, curry leaves, urad and chana dal. Sauté. 3. Add in chopped beetroot. Mix and let cook covered for 10 minutes on medium heat, until soft. 4. Add salt, and shredded coconut. Mix well. Video Recipe: https://www.instagram.com/reel/DFhesuPze4q/?igsh=MXRqc2RiZzMzcWhqeQ==