Beetroot kara poriyal (Beetroot spicy curry)

Beetroot kara poriyal (Beetroot spicy curry) - preparation time 20 mins
Most people don't like beetroot poriyal because it will be too sweet to take. My mom used to make beetroot poriyal in below method so i love taking along with rasam sadam in particular. It will be sweet and also spicy sometime you might need this spicy taste. You can try out with thick curd rice also.

Ingredients:-
Beetroot - 2 cup/200gms (chopped small cubes)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Urad dhal - 1 tbsp
Grated coconut - 2 tbsp
Salt to taste
Red chili powder - 1 tsp (adjust to your spicy taste)
Bengal gram flour - 1 tbsp
Curry leaves - 10 (finely chopped)

Preparation method:-
Boil the chopped beetroot in required amount of water till it becomes soft. You can also pressure cook the beetroot along with skin, peel the skin off and chop to cubes. I prefer only first method.

In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, cooked beetroot, chili powder, salt and roast it.
After few minutes add chopped curry leaves, bengal gram flour and cook till raw smell of flour goes off.

Surely you will love to take it with tomato rasam rice.