Beetroot Vegetable (Beetroot Poriyal)

• 4 medium beetroot boiled and diced into 1 cm cubes
• 2 tsp  oil
• ½ tsp urad dal
• ½ tsp mustard seeds
• 1 sprig curry leaves
• 5 tbsp shredded coconut
• 2-3 dry red chillies – depending on how spicy you like it
• 1 tbsp tamarind pulp (1 tbsp of tamarind soaked in 1/2 cup water for 15-20 mins and then strained to get the pulp)
• 1/8 tsp asafoetida (hing)

Pressure cook the beetroot to 5-6 whistles (it takes longer than usual). Once cool, dice into 1 cm pieces and keep on the side. Make sure they are peeled.
Make a coarse paste of the coconut and the red chillies and keep on the side.
Heat the oil in a wok. To it add the urad dal. After 30 secs add the mustard seeds, curry leaves and the hing. Now add the coarse paste. Let it cook for 2 mins.
Now add the boiled beetroot and the tamarind pulp and the salt. Cook until all the water has evaporated. Now taste for salt and the tang. If needed more then add as per taste.
Serve at room temperature with curd rice.