The Tamils sometimes compare the aromas of freshly cut beetroots to manvasanai – the smell of dried earth sprinkled by rain.
Tamil Nadu is a state in the south of India, where the biggest delicacy and source of food for people of all caste is coconut and its products.
This duo – a fresh coconut with beet, today I presen in a completely new variety, Tamil.
For 2 portions of curry
|grated ginger||1 spoon|
|grated fresh coconut||half cup|
|mustard seeds||1 tea spoon|
|asafoteida||1/2 tea spoon|
|black gram||1 tea spoon|
|dried red chili||2 pieces|
|sambar powder or Kashmir chili powder||1 tea spoon|
|curry leaves||1 branch|
|sesame oil||3 spoon for fry|
- If you do not have asafoteida, you can add a few finely chopped cloves of garlic with onions.
- Dried chili can be fully fried and removed during cooking if you prefer a less spicy poriyal. I crushed my peppers and let the spice get mixed up.
- Wash the beetroot, peel and slice into a cube about 5 mm thick.
- Mustard seeds stew on a pan – about 10 seconds. When they start to bounce and change color to gray, add 3 tablespoons of oil, urad daal, asafoetoid, dried chilli peppers, ginger and curry leaves.
- Fry for about 1 minute while stirring. Then add the onion.
- When the onion is soft, add the cuted beetroot and salt.
Cover and cook on a low heat until the beet softens – about 7 minutes. When you run out of your own beet sauce, add a few tablespoons of water.
- When the beet is ready add sambar powder or kashmir chilli and grated coconut.
- Increase the fire and stir for a few more minutes.
Serve with rice and fish or vegetable curry (for example, potatoes-mustard-green peas).
In the picture, spices and urad in the process of frying.