Red Beet Poriyal
2 T. coconut oil
1 teaspoon black mustard seeds
1 teaspoon urad dal
1 green chili, finely chopped
10-12 curry leaves, roughly chopped
1 pinch asafoetida
2 cups red beets, small cubes
salt to taste
3-4 T. grated coconut
Scrub beets to remove dirt and remove the tops. Cut beets in half and add to large stock pot, cover with water and boil for 40-45 minutes until you can poke them with a fork and they are tender.
Cool beets slightly and peel off skin. Cut beets into small cubes.
In a pan heat coconut oil. Keep flame on low and add mustard seeds. When the mustard seeds begin to crackle, add urad dal stirring often until the urad dal is lightly browned.
Add green chili, chopped curry leaves and asafoetida and stir well until curry leaves are crispy.
Then add 2 cups chopped red beets. Mix well and add salt to taste.
Add 3-4 T. grated coconut. Mix well. Serve warm.