TOTAL TIME 9 hours
– Clean the beetroot leaves and chop them coarsely. Refer to my cleaning tips that I have earlier in the post. – In a wide pan, heat oil and add the mustard seeds, Urad dal, red chilies and asafetida. – Let it fry for about 20 seconds and then add the chopped onions along with green chilies.
– Once the onions are soft and translucent, add the chopped beet leaves. The leaves will start wilting down as it cooks. If you have beetroot stems, cover the pan for few seconds to let them cook faster. – Add salt and continue cooking until the poriyal looks almost dry. Now add the grated coconut and give it a mix. Turn off the heat and give a good squeeze of lemon. – Beetroot leaves poriyal is ready to serve. I served it with rice and sambar. - Enjoy!