How about Camouflaging the beets ??? Here is an interesting one which I found this week "Golden Beets", these are born as beetroots with golden orange skin and light yellow flesh with sweet, delicate and mild flavour of beetroot and some of carrots too. After cooking they look like cabbage stir-fry… but with all the benefits of beetroot.
Beetroot Fry / Beetroot Poriyal / Thoran / Vepudu / Kosambari / Indian Salad / Stir-fry / Golden Beets / Orange Beets / Yellow Beets
|4 nos||Curry leaves|
|½ tsp||Sambar powder|
|1 pinch||Turmeric powder|
|¼ tsp||Asafoetida powder|
|¼ tsp||Split black gram (ullundu)|
|¼ tsp||Cumin seeds|
|1 nos||Dry red chili|
|3 clove||Garlic (chopped)|
|3 nos||Golden beets|
|1 tbsp||Fresh grated coconut (optional)|
|¾ tsp||Salt (to taste)|
Wash these beets to remove all the mud, trim the top and bottom and peel the skin off. Grate or shred depending on your choice and keep aside. Heat oil in a pan, splutter mustard, cumin seeds, curry leaves, split black gram, dry red chili and sprinkle asafoetida. Add the chopped onion and garlic, fry for few minutes over medium flame. Add the grated beets along with turmeric and saute of few minutes. Add salt and sambar powder, toss and switch off the flame. Sprinkle with grated coconut and serve hot as a side for rice.
Why Sambar Powder ??This isn't really necessary.. but adds little spicy effect to the poriyal. You can substitute with extra dry red chili or green chili while tempering.
Why grated coconut ?? Purely a garnish used for flavouring the curry and optional. Try adding coarsely ground roasted peanuts instead or leave it plain.
Yield: Serves 4 adults approx.