Beetroot Poriyal Recipe (South Indian Beetroot Stir Fry With Coconut)

I love beetroot and try to include it 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, beetroot poori, 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 beets’ flavor shines through. Try my easy recipe to make it.

Try my Beans Poriyal for a variation if you like this recipe.

What Is Beetroot Poriyal?

Beetroot Poriyal is a classic South Indian stir-fry made with finely chopped beetroot, tempered spices, curry leaves, and fresh coconut. The flavor profile is mild, earthy, and naturally sweet from the beets. The coconut adds richness, the curry leaves bring fragrance, and green chilies give just enough warmth without overpowering the vegetable.

This everyday vegetable side dish is popular in homes in Tamil Nadu and Kerala and is often served with steamed rice, sambar, tomato rasam, or curd rice. You can also enjoy it as a midday snack or pack it in a school or office lunchbox.

How To Make Beetroot Poriyal

Cook The Beetroot

Step 1: Peel 500 g beetroot using a vegetable peeler. Discard the top and bottom ½ inch of the beetroot and rinse it. Chop them into small pieces (¼ inch). Add the chopped beetroots to a pressure cooker with 1 teaspoon of salt and 2 tablespoons of water. Stir well.

Wear gloves or rub a little oil on your palms before peeling and chopping teh beetroots. Beetroot juice stains skin, cutting boards, and white shirts you forgot you were wearing.

Step 2: Pressure cook for 1 whistle over high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from the heat and immediately run it under cold water. Open the lid.

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, then QPR. Open the lid.

Stir Fry The Poriyal

Step 3: Heat 1 tablespoon oil in a pan over medium-high heat. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

• ½ teaspoon white urad dal
• 1 teaspoon black mustard seeds
• ¼ teaspoon asafetida

Step 4: 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 5: Add the cooked beets and the leftover water, and cook for an additional minute.

Step 6: Now add ¼ cup grated fresh coconut and mix well.

Step 7: Check for salt and add more if required. Serve hot with steamed rice and dal or rasam.

Variations

No Coconut – Skip adding coconut to make a variation of beet poriyal.

With Grated Beetroot – You can grate the beetroot instead of chopping it. This gives beetroot poriyal a different texture.

With Egg – Whisk 2 eggs, then scramble them with the cooked beets.

With Onions – Finely chop the onions and add them after the tempering ingredients. Sauté until soft, and then add the cooked beetroot.

With Chickpeas – Add boiled white or black chickpeas along with cooked beets.

With moong dal – Soak 2 tablespoon yellow moong dal for 1 hour. Drain and add along with the cooked beetroot.

With Other Veggies – You can make poriyal with other veggies, such as carrot, green beans, potato, and cabbage. You can also combine two or more veggies to create 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 it spicy.

Storage Suggestions

This beetroot stir fry dish can be stored in an airtight container in the refrigerator for 4-5 days. The flavor deepens overnight. Reheat in a pan or in the microwave until hot, then serve.

Do not freeze it, as the beet’s texture may change after thawing.