Beetroot Palya (Beetroot Poriyal / Grated Beetroot Stir Fry)

Ingredients

• 2 medium beetroot – peeled, rinsed, and grated
• 2 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp roasted chana dal
• 1 tsp urad dal
• 2 dried red chilies, broken
• Big pinch turmeric powder
• Big pinch asafoetida
• 4 green chilies, slit
• 1 sprig curry leaves
• Salt to taste
• 1/4 cup water
• 1 tbsp jaggery powder (optional but recommended)
• 2 –3 tbsp freshly grated coconut (add more if preferred)

Steps

1. Assemble all ingredients beforehand for a smooth cooking process.
2. Peel, rinse, and grate beetroots using the thick side of the grater.
3. Heat oil in a pan. Add mustard seeds and let them splutter.
4. Add urad dal and roasted chana dal. Sauté until lightly golden.
5. Add broken red chilies and sauté briefly.
6. Add turmeric powder and asafoetida. Mix quickly.
7. Add slit green chilies and curry leaves. Sauté for a few seconds.
8. Add grated beetroot and mix well on medium-high flame.
9. Add salt and water. Combine well.
10. Add jaggery powder — optional but enhances the flavour beautifully.
11. Cover and cook on low heat for 6–8 minutes, stirring occasionally, until the beetroot turns soft.
12. Add grated coconut, mix gently, and switch off the flame.
13. Serve warm with hot rice, sambar, rasam, curd rice, or chapathi.