Beetroot poriyal

You'll need

• 2 beetroots, peeled and grated
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 dried red chilli
• A sprig curry leaves
• 2 tbsp fresh grated coconut
• 1 tsp oil
• Salt, to taste

Method

1. Warm the oil, crackle the mustard seeds, urad dal, red chilli and curry leaves.
2. Add the grated beetroot and salt, and cook covered on low heat, stirring now and then, until soft, about 12 minutes.
3. Stir in the grated coconut in the last 2 minutes and serve warm as a side.

Why this dish

Beetroot is a cooling, blood-building vegetable in the Ayurvedic view, well suited to a Pitta table, and the coconut finish is a traditionally Kapha-tolerant way to round it off.