For more information about this dish, see the Note on Poriyals.
SERVES 3–4
• 1 tablespoon olive or peanut oil
• ¼ teaspoon whole brown mustard seeds
• ¼ teaspoon urad dal
• ¼ teaspoon chana dal (if you do not have this, double the urad dal)
• 2 dried hot red chilies, broken into 2–3 pieces, depending on size
• 5–6 fresh curry leaves, lightly crushed in your hand
• 1 small onion (about 3½ oz), peeled and chopped
• 14 oz. beets, boiled, peeled, and cut into ½ inch dice
• ½ teaspoon salt, or to taste
• 1–3 fresh hot green chilies, finely chopped
• 3 tablespoons fresh grated coconut, or defrosted if frozen
• 2 tablespoons chopped fresh cilantro
1. Put the oil in a wok or medium frying pan and set over medium heat. When very hot, add the mustard seeds, urad dal, and chana dal. As soon as the mustard seeds pop and the dals turn golden red, add the red chilies. They will darken in a few seconds. Add the curry leaves (take care, as these will splutter), quickly followed by the onions. Stir and fry until the onions have softened and just begun to brown, about 5 minutes.
2. Reduce the heat to medium-low and add the beets, salt, green chilies, and coconut. Stir and toss for a minute. Add 4 tablespoons of water and cook gently on low heat for another 10 minutes, stirring now and then. The water should have evaporated. If it has not, boil it away. Add the cilantro and stir to mix.
