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BEET ROOT PORIYAL / BEET ROOT CURRY

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BEET ROOT PORIYAL / BEET ROOT CURRY
A lot has been said of the benefits of eating beet root and our parents and elders always ask us to add beet root to our diets. But….this is a big but…..we don’t want to add it to our diet, no matter how much we want to…there are many people who would agree with me. Before we get to that, let’s see the nutritional benefits of eating beet root.
Beetroot is an excellent source of folate and a good source of manganese.
It contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine.
Beetroot is highly nutritious and is packed with a variety of essential minerals and vitamins. It is extremely effective in cleansing and purification of the body and keeps the digestive system of the body on track. Beet has a stimulating effect, which can ward off the weaknesses and several ailments of the body, when consumed regularly. It has a very positive impact of the functioning of kidney and gall bladder as well.
•Beetroot is an excellent source of iron, which serves to regenerate and reactivate the red blood cells and supply fresh oxygen to body. The copper content in beetroot facilitates the absorption of iron by the body.   
•When buying beetroots, choose the ones that are firm and free of wrinkles. The beets can be stored in the refrigerator for three to four days, with the greens attached. Without the greens attached, they can be stored for a couple of weeks.
•Beets that have round bottoms are sweeter than the ones with flat bottoms. They should be consumed fresh to enjoy the flavor better.

Ingredients
Beet root - 2
Onion - 1
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 2-3 (You can add more for a spicier taste)
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp (Prefer coconut oil)
Salt as per taste.

Method
Peel the beet root, Wash it well. After you chop you are not going to wash it as you may lose the essential nutrients.
Chop the beet root into small pieces. Keep aside.
Chop the onions finely as well. This is for additional flavoring. You can avoid onion in the recipe if you may.
In a Kadhai (wok), Add 1 tbsp of coconut oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the finely chopped onions, fry well, when they are almost done, add the green chillies and fry until the onion is well done, Add the chopped beet root. Add turmeric, asafetida and salt, stir and close with lid and cook on low flame till it is cooked. Once it’s cooked add in the freshly grated coconut and stir fry till everything is mixed well.

Serve hot with Rice and Rasam.
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