Ever since the humble beetroot juice turned out to be an indispensable dietary supplement for the elite Olympic medalists and accordingly attained the special status of superfood, the benefits of taking beet root juice became more conspicuous to the general public than before. Nowadays beauticians recommend to take a glass of beetroot juice daily in the morning for the glowing skin, dietitians consider this juice as an excellent liver detox, fitness trainers suggest it for endurance, cardiologists & pulmonologists prescribe plain beetroot juice for building robust heart & lungs, all owing to its magic ingredient called nitrate.
I feel sorry for the children today that they are not able to savor our traditional beetroot relish as we did during our childhood days. It was a delightful experience for the kids to relish the beautiful reddish-purple beetroot puree infused with delicious flavors of native fruits served in the wedding feasts. Beetroot sweet pachadi, the most popular fruit dessert, was usually featured in every feast until few years ago. Nowadays vanilla ice cream with fruit salad takes precedence over this traditional fruit dessert.
It is really challenging to prepare piquant poriyal using mildly-sweet earthy-flavored beetroots. I tried various preparations with different ingredients to make beetroot poriyal more palatable, eventually I found that sauteing beet root along with garlic in coconut oil adds a burst of flavor and also adding pepper & coconut aids to spice up the sweet beetroots. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.