Beetroot Palya

This colorful, sweet and gently spiced beetroot palya — or poriyal — is adapted from a newly acquired cookbook that I absolutely adore. I give the nod to Yogi Kitchen for recommending "Mysore Style Cooking: The Secret Recipes of Mysore, India" by V. Sandlhya. Beautifully illustrated, strictly vegetarian and inspired by her families well guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Lots of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. Most of the recipes are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes. I am excited to learn more about South Indian cooking.

I find her mantra inspiring too: "Your thoughts will go into the food you cook. As you grind the paste or knead the dough you must be aware of your thoughts. Be calm and happy and your food will pass this on to your guest."

Serve with roti, naan or fresh cooked basmati rice.

Beetroot Palya

Recipe by Lisa Turner Adapted from Mysore Style Cooking: The Secret Recipes of Mysore, India Cuisine: Indian Published on May 27, 2011 Simple and nourishing, sweet and colorful beet curry with gentle Indian spicing Print this recipe Paste: 3/4 cup dried shredded unsweetened coconut 1 inch piece cinnamon stick 2 dried whole red chilies 1 teaspoon ground coriander 1/2 teaspoon turmeric 4 black peppercorns 1/2 teaspoon cumin seeds 1 whole clove Other ingredients: 1 tablespoon oil, butter or ghee 1 teaspoon brown mustard seeds 1/2 teaspoon asafetida 3 medium beets, peeled and finely chopped 1 teaspoon sea salt 1 cup water Instructions: Grind together the ingredients for the paste with a bit of water. Heat the oil, butter or ghee in a large saucepan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until the seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, then immediately the beets and fry for a few minutes. Add the paste and the sea salt, stir in 1 cup of water, then cover and simmer for 10 to 15 minutes or until the beets are tender. Serve hot. Makes 3 servings

More beet recipes from Lisa's Vegetarian Kitchen that you are sure to enjoy:
Beet and Feta Salad
Shredded Beet and Coconut Salad
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

Audio accompaniment: Blackheart Man by Bunny Wailer