### TranslatedIngredients: 2 beetroot - cut into small pieces, 1/2 teaspoon mustard, 1/2 teaspoon cumin seeds, 1 teaspoon white urad dal, 4 curry leaves - break, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder , 1 tablespoon coconut - Tighten, Oil - As per use, Salt - As per taste, 1/2 cup small onion - finely chopped, 2 green chillies - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make the beetroot poriel, first steam the beetroot. In a pressure cooker, add beetroot, salt and 2 tablespoons of water. Cover the cooker and cook till it comes to 2 cities. After coming to the city, keep the cooker under water and remove the pressure. Keep it aside. Now heat the takal in a pan, add mustard seeds, cumin seeds, urad dal and curry leaves. Cook until lentils turn golden. Now add onions, green chilies and cook it. After 3 to 4 minutes add asafoetida, turmeric powder, beetroot, salt and cook for 2 minutes. After cooking, turn off the gas and garnish with coconut. Serve the beetroot poriyal with kirai sambar and rice for dinner.