Step-by-Step Instructions

1. 1.Boil the Beetroot

   Cut the beetroot into small cubes. Bring water to a boil in a pot, add a pinch of salt, and then add the beetroot cubes. Cook until the beetroot is 85-90% done. Drain the water and set the beetroot aside. Reserve the cooking water if desired for other uses like soup.

2. 2.Prepare the Tempering

   Heat coconut oil in a mud pot (or any heavy-bottomed pan) over medium heat until lightly warm. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and gram dal. Sauté until the dals turn golden brown.

3. 3.Add Aromatics and Spices

   Add curry leaves, seedless dry red chilies, and crushed green chilies to the tempering. Sauté for a few seconds. Then add the finely chopped onions and cook for about 3 minutes until they are slightly translucent and crunchy, but not fully browned.

4. 4.Incorporate Ground Coconut and Seasoning

   Add turmeric powder and asafoetida powder to the pan and mix well. Next, add the ground coconut paste (60% of the half shell coconut) and mix thoroughly with the tempering ingredients for 1 to 1.5 minutes. This helps bind the flavors.

5. 5.Combine with Beetroot

   Add salt to taste, then add the par-boiled beetroot cubes to the pan. Mix everything gently but thoroughly, ensuring the tempering and coconut mixture coats all the beetroot pieces. Cook for just 1-2 minutes, as the beetroot is already mostly cooked.

6. 6.Garnish and Serve

   Turn off the heat. Sprinkle the remaining grated coconut (40% of the half shell coconut) and chopped coriander leaves over the beetroot poriyal. Give it a final gentle mix. Serve hot with rice, sambar, rasam, or vatha kuzhambu.