Beetroot salad | Beetroot poriyal
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Ingredients
2 beetroot
1/2 green chili
Curry leaves
Oil
Mustard seeds
1 tsp split skinless black gram
1 tsp bengal gram
Pinch of asafoetida
Coconut
black salt
Steps to follow
1. Peel and chop the beetroot.
2. Cut green chilies.
3. Heat oil, add mustard seeds, then add chana dal, urad dal and asafoetida.
4. Mix well, then add green chilies, curry leaves and beetroot, cook a little.
5. Beets should remain crunchy.
6. Add black salt. Switch off the flame.
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