Beetroot Poriyal Recipe South Indian Beetroot Stir Fry

on Sep 06, 2023, Updated Nov 24, 2023 Here are more beetroot recipes that you can include in your everyday meals – Beetroot Rasam, Beetroot Curd Rice, Beetroot Oats Idli, Beetroot Chaas, and Beetroot Raita. I love beetroot and try to include this super healthy veggie in our diet regularly. When Bhavye was growing up, I used to cook and puree the beets and mix a little with almost everything he ate: parathas, raita, rice, soups. I made sure I was feeding him enough beets. Later, I started making this simple beetroot poriyal, a South Indian-style stir fry. It is very mild in taste, and the flavor of beets shines through. Try my easy recipe to make it.

About Beetroot Poriyal

Beetroot Poriyal is a simple South Indian side dish prepared by stir-frying beetroot with fresh coconut, curry leaves, and spices. It comes together quickly using a few simple ingredients. Serve it with sambar, rasam, and rice for a comforting meal. You can also enjoy it as a mid-day snack or pack it in a school or office lunch box. You can also use cooked beetroot to save some time. Coconut – Grate fresh coconut using a box grater. To save time, you can also buy already grated fresh coconut from the freezer section of any Indian store. Oil – I have used canola oil, but you can also make it in coconut oil. Others – You will also need white urad dal, brown mustard seeds, asafetida (hing), green chilies, fresh ginger, and curry leaves. Skip adding asafetida to the recipe to make gluten-free poriyal. You can adjust the green chilies to suit your taste buds. Chop them into small pieces (¼ inch). Add the chopped beetroots to a pressure cooker with 1 teaspoon salt and 2 tablespoon water. Stir well. Pressure cook for 1 whistle over high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and immediately run it under cold water. Open the lid. Note – You can also cook the beetroot in an instant pot. Add chopped beetroot, salt, and water to an instant pot. Secure the lid. Press PRESSURE COOK and set the timer to 2 minutes at high pressure. Once the timer goes off, do a 5-minute NPR followed by QPR. Open the lid. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

½ teaspoon white urad dal 1 teaspoon brown mustard seeds ¼ teaspoon asafetida

Add the following ingredients and cook for 10-12 seconds.

2-3 green chilies (slit into half) 1 teaspoon grated ginger 10-12 curry leaves

Now add ¼ cup grated fresh coconut and mix well. Serve hot with steamed rice and dal or rasam. With Grated Beetroot – You can grate the beetroot instead of chopping it. This adds a different texture to the poriyal. With Egg – Whisk 2 eggs and scramble them along with the beets. With Onions – Finely chop the onions and add them after the tempering ingredients. Saute until soft, and then add the beetroot.
With Chickpeas– Add boiled white or black chickpeas along with beets. With Other Veggies – You can make the poriyal with other veggies such as carrots, green beans, potatoes, cabbage, etc., or combine 2 or more veggies to make a mixed vegetable poriyal. You can add dried nut powder to the recipe to make it healthier. It will increase the health quotient and also make it more delicious.