Beetroot Poriyal Recipe
Beetroot Poriyal is a simple South Indian stir fry (Tamil Nadu Style) prepared with beetroot, fresh coconut, and mild spices. It is a great recipe to incorporate beetroot into your diet and is best served with sambar, rasam, rice, and papad. Make it using my easy recipe.
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.
A Quick Look At This Beetroot Poriyal Recipe
Flavor Profile: Mildly spiced, earthy, and subtly sweet — finely chopped beetroot sautéed with coconut, curry leaves, and South Indian tempering for a vibrant, wholesome side.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegan, Vegetarian
Skill Level: Beginner
Equipment: Heavy-Bottom Pan or Kadai, Spatula
Why You’ll Love It: This traditional South Indian stir-fry is quick, healthy, and vegan. It’s loaded with fiber and antioxidants from beetroot, comes together in just 30 minutes, and pairs beautifully with rasam, sambar, or curd rice. Simple, colorful, and full of homestyle comfort!
I love beetroot and try to include this super delicious veggie in our diet regularly. When Bhavye was growing up, I would cook and puree beets, then mix them in with almost everything he ate: parathas, beetroot raita, rice, and soups. I made sure I was feeding him enough beets.
Later, I began making this simple beetroot poriyal, a Tamil Nadu-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 (Tamil) side dish prepared by stir-frying beetroot with fresh coconut, curry leaves, and a few mild 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.
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Ingredients
Beetroot – Use fresh beetroot that is firm to the touch.
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 grocery store.
Oil – I have used canola oil, but you can also use coconut oil or sesame oil.
Others – You will also need white urad dal, brown mustard seeds, asafetida (hing), green chillies, fresh ginger, and curry leaves to make this beetroot poriyal recipe.
Skip adding asafetida to the recipe to make gluten-free poriyal.
You can adjust the green chilies to suit your taste buds.
Some people also add chana dal to the tempering. You can try it too.
You can also add turmeric powder to this recipe.
How To Make Beetroot Poriyal Recipe – Step By Step
Cook The Beetroot
Step 1: Peel 1 lb (500 g) beetroot using a vegetable peeler. Discard the top and bottom ½ inch of the beetroot and rinse it.
Step 2: Chop them into small pieces (¼ inch).
Step 3: Add the chopped beetroots to a pressure cooker with 1 teaspoon of salt and 2 tablespoons of water. Stir well.
Step 4: Pressure cook for 1 whistle over high heat. Reduce the heat to low and cook for 5 minutes.
Step 5: Remove the cooker from the 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.
Stir Fry The Poriyal
Step 6: Heat 1 tablespoon oil in a pan over medium-high heat.
Step 7: 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
Step 8: Add the following ingredients and cook for 10-12 seconds.
- 2-3 green chilies (slit in half)
- 1 teaspoon grated ginger
- 10-12 curry leaves
Step 9: Add the cooked beets and the leftover water, and cook for an additional minute.
Step 10: Now add ¼ cup grated fresh coconut and mix well.
Step 11: Check for salt and add more if required.
Step 12: Serve hot with steamed rice and dal or rasam.
Variations
No Coconut – Avoid adding coconut to make a variation of beet poriyal.
With Grated Beetroot – You can grate the beetroot instead of chopping it. This gives the poriyal a different texture.
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 have been added. Sauté 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 carrot poriyal, green beans poriyal, potato poriyal, and cabbage poriyal. You can also combine 2 or more veggies to make a mixed vegetable poriyal.
You can add dried nut powder to the recipe to make it even more nutritious. It will also make it more delicious.
Add some sambhar powder to make a spicy variation.
Storage Suggestions
This beetroot stir fry dish can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a pan or microwave until nicely hot before serving.
Do not freeze it, as the texture of the beet may change once it is thawed.
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Beetroot Poriyal Recipe
Ingredients
- 1 pound fresh beetroot (500 g)
- 1 teaspoon salt (or to taste)
- 1 tablespoon oil
- ½ teaspoon white urad dal (split and skinned black gram lentils)
- 1 teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 2-3 green chilies (slit into half)
- 1 teaspoon grated ginger
- 10-12 curry leaves
- ¼ cup grated fresh coconut
Instructions
Cook The Beetroot
- Peel the beetroot using a vegetable peeler. Discard ½ inch from the top and bottom and rinse the beetroot.
- Chop them into small pieces (¼ inch).
- Add the chopped beetroots to a pressure cooker along with salt and 2 tbsp 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.
Stir Fry The Poriyal
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add urad dal, mustard seeds, and asafetida, and let them crackle for 4-5 seconds.
- Add green chilies, ginger, and curry leaves, and cook for 10-12 seconds.
- Add the cooked beetroots along with the leftover water and cook for a minute.
- Now add fresh coconut and mix well.
- Check for salt and add more if required.
- Serve hot with steamed rice and dal or rasam.
I tried this recepi, amazing… Tq for the receipi
Thanks for trying 🙂
Thanks for sharing this recipe. Its look delicious. Will try it.
Thnx. Do try.
How does one cook this without a pressure cooker? And are beetroots the same as just beets?
You can steam the chopped beets. The idea is to get them cooked and softened. Yes, that are the same.
Beets aren’t that frequently used in recipes (at least I never find many interesting options), and I love how it has such a standout on this one!
Thnx for liking it Diego. It’s a lovely recipe.
Looks quite awesome!