BEETROOT PORIYAL

INGREDIENTS :
Beetroot         1/4 kg
Onion             1 no
Red   chillies   2 no
Coconut  grated    2 tbsp
Oil                      2 tbsp
Mustard              1 tsp
Urad dal              1/2 tsp
Channa dal          1 tsp
Salt                     to taste
Curry leaves        Few

METHOD :
Peel skin and chop the beetroot finely and also the onions.
Heat oil in kadai add mustard, urad dal and channadal one by one. When it changes to golden colour add slit red chillies, onions and curry leaves.Saute till the onions turn to pink.
Add beetroot and saute for 2-3 mins.This is done to remove the muddy smell in the beets.Add salt and little water. Cover and cook.When cooked add coconut, mix and serve.
Serve for steamed rice or curd rice.