Beetroot Poriyal (South Indian Beet Stir-Fry)

Ingredients

• •1 1/2 lb beets, peeled and finely diced
• •2 tbsp vegetable oil
• •1 tsp mustard seeds
• •10 curry leaves
• •1 green chili, finely sliced
• •1/4 tsp ground turmeric
• •1/3 cup water
• •1/2 cup unsweetened shredded coconut
• •3/4 tsp salt

Directions

1. 1Heat oil in a skillet over medium heat and crackle the mustard seeds.
2. 2Add curry leaves and green chili and cook for 30 seconds until fragrant.
3. 3Stir in diced beets, turmeric, salt, and water.
4. 4Cover and cook 12–15 minutes, stirring twice, until the beets are tender.
5. 5Uncover and cook 2 minutes to evaporate any remaining water.
6. 6Fold in shredded coconut and cook 1 minute more before serving.

💡 Dice the beets small and evenly; poriyal should cook quickly enough to stay bright rather than becoming soft and jammy.

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