Beetroot - 2
Olive Oil
Mustard Seeds - 1/2 tsp
Whole dried red chilli - 4
Urad Dal - 3 tbsp, preferably soak in water for atleast 30 minutes
Curry Leaves - 8
Turmeric - a pinch
Salt
Sugar - 1/2 tsp
Red Chilli powder - 1/2 tsp
Dessicated Coconut - 1 tbsp
Wash the beets and steam cook them in the ricecooker with 3 cups of water. When cooled, grate the beets in the grater.
Heat oil in a pan. Temper with mustard seeds and whole red chillies. Add the drained urad dal and fry till they are light brown. Add the grated beets and rest of the ingredients. Tossing the ingredients continuosly, cook for 10 minutes on medium high flame. Serve with dal and brown rice.
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