Beetroot Poriyal

4.14 from 15 votes

Beetroot Poriyal is a simple South Indian stir fry prepared with beetroot, fresh coconut, and spices. It is best served with sambar, rasam, rice, and papadam.

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.

Beetroot poriyal served in a bowl.
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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.

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 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.

How To Make Beetroot Poriyal

Cook The Beetroot

Peel 1 lb (500 g) 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 with 1 teaspoon salt and 2 tablespoon water. Stir well.

Beetroot, salt and water added to a pressure cooker.

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.

Cooked beetroot.

Stir Fry The Poriyal

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 brown mustard seeds
  • ¼ teaspoon asafetida
Urad dal mustard seeds and asafetida added to hot oil.

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
Curry leaves, ginger and green chilies added to hot oil.

Add the cooked beetroots and leftover water and cook for a minute.

Cooked beetroot added to the pan.

Now add ¼ cup grated fresh coconut and mix well.

Grated coconut added to the pan.

Check for salt and add more if required.

Serve hot with steamed rice and dal or rasam.

Ready beetroot poriyal.

Variations

No Coconut – Avoid adding coconut to make a variation of beetroot poriyal.

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.

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Beetroot Poriyal is a nutritious South Indian style beetroot stir fry made using beetroots, a few spices, and fresh coconut. Make this traditional poriyal using my easy recipe (vegan, can be easily made gluten-free).
4.14 from 15 votes

Beetroot Poriyal Recipe (South Indian Beetroot Stir Fry)

Beetroot Poriyal is a nutritious South Indian style beetroot stir fry made using beetroots, a few spices, and fresh coconut. Make this traditional poriyal using my easy recipe.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 1 pound fresh beetroot (500 g)
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon vegetable oil (or coconut 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
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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.

Video

YouTube video

Notes

Adjust the green chilies to suit your taste buds.

Nutrition

Calories: 77kcal, Carbohydrates: 14g, Protein: 2g, Fat: 2g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 746mg, Potassium: 390mg, Fiber: 5g, Sugar: 9g, Vitamin A: 132IU, Vitamin C: 59mg, Calcium: 31mg, Iron: 1mg
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4.14 from 15 votes (10 ratings without comment)

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9 Comments

    1. You can steam the chopped beets. The idea is to get them cooked and softened. Yes, that are the same.

  1. 5 stars
    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!