Chettinad Style Beetroot Poriyal

Method

1. 1

   Heat coconut oil and temper mustard, urad dal, red chillies and curry leaves.

   
2. 2

   Saute the onion until translucent.

   
3. 3

   Add chettinad style beetroot poriyal with salt, sprinkle a little water, cover and cook on low flame until just tender.

   
4. 4

   Uncover, toss on high flame for 2 minutes to dry out the moisture.

   
5. 5

   Add grated coconut, mix once and switch off.