The search for perfect curry powder began when we caught the whiff of mouth-watering parotta salna (flaky flat breads with curry) emanating from the “parotta shop” on our way back home from school in the evenings. After several trials of various curry powders available in the local market, my brother found Karunanidhi curry masala closely racing behind the one used in parotta shops. In those days curry powders were sold in small packs of 5 or 10 grams and it was recommended to add a pinch of curry powder even for the large quantity of curries. Nowadays curry powders are available in 50 or 100 grams and it recommends to use 2 teaspoonfuls (10 grams) of curry powder.
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.