Beetroot Poriyal

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili and curry leaves. Saute for a few seconds.

Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.

Switch off the flame. Add the coconut and coriander leaves.

Give it a toss.

Serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.