A simple stir fry - nothing more. I have seen a lot of people disliking beetroot. This is my attempt to make it interesting by adding a lot of seasoning, without losing the nutritional value.
I have added some rasam powder for a zing.
I love this stir fry alongside sambar rice.
Beetroot(I used one small & one medium)
Grated Coconut - a handful or two
Rasam Powder half a tsp (optional I use Sakthi Masala Rasam Powder which is really nice to add zing to any South Indian Prep)
Salt to taste
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves a few
Slit Green Chilli or Red chilli - 1
Oil - 1 tsp( I use coconut oil)
Mustard- 1 tsp
Cumin - 1 tsp
Hing - a pinch
1. Chop the beetroot roughly and pressure cook till soft. It really needs to be cooked for a long time to make it soft. Chopping beetroot is really tough and takes time. So, one tip I follow is first cook it till half done, peel the skin and chop. If you do not like to cook it with the skin on, you can quickly remove the skin and cook the whole beets. It is better to chop semi cooked beetroot.
2.Heat oil, add the dal,chillies,hing,mustard and cumin in that order. When the mustard pops, add the curry leaves and chopped beetroot. Add the rasam powder,salt. If you think it is cooked, add the coconut. Otherwise sprinkle a little water and cook to perfection. Now, add coconut and fry together for a min or two.