Beet root poriyal or dry sabzi is a regular in my house , despite its deep red colour which some find not very appealing.Beet roots also make great thorans, popular in the Kerala Onam Sadya, a traditional spread of banana leaf platter serving a mindbooggling array of the most lip smacking dishes.
But the preparations using Beet root taste simple great especially as poriyals or grated salads with lime juice drizzled and tossed with chopped green chillis and some mild spices.
the oil, splutter the mustard seeds, add the split udad dal seeds, let it turn
golden add the chillis, curry leaves,asafoetida powder, add the beet root and
add the salt. Sprinkle some water, cover and cook till soft. A small pinch of sambar powder may be added to enhance the taste.
grated coconut when done.
dish with rasam , sambar and rice.