Beetroot Poriyal

750g raw beetroots
2 tsp mustard seeds
4 dried red chillies, halved
3 tsp urid dal
3 tsp chana dal
2 stalks curry leaves
1 onion, chopped
1/2 tsp turmeric
1 tsp chilli powder
1/2 cup fresh or frozen grated coconut
1 tbls coriander powder

Peel and dice beetroot into 1cm cubes.
Heat 3 tbls coconut oil and sizzle mustard seeds,
dried chillies, urid dal, chana dal and curry leaves.
Add onion, then turmeric and chilli powder –
mix well and saute until soft.
Add beetroot, cover and cook 25 minutes adding
a few tablespoons water as needed.
Add coconut and coriander powder to finish.

Inspired by thali meals at Maharaja Hotel, CN Krishna Rd – Chennai