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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » South Indian Beetroot Poriyal

    Published: Dec 11, 2018 | Last Updated On: May 14, 2020 by Neha Mathur

    South Indian Beetroot Poriyal

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    Jump to Recipe

    Beetroot Poriyal is a nutritious sabzi prepared from beetroot, spices, coconut et al. It tastes too good when served with Steamed Rice, Sambar or Rasam. This South Indian Poriyal Recipe is a delicious variation of umpteen Poriyals that are made in South India. Here is how to make it in a traditional way.

    Beetroot Poriyal served in a bowl

    South Indian food is beyond Idli and Dosa.

    And I have been lucky to experience that vast cuisine after trying unique dishes like Pineapple Pachadi, Beetroot Pachadi, Ulli Theeyal and many other dishes during my stay in Bangalore.

    One thing that lures to make South Indian often is the fact that they are simple, easy to make and they taste very homely.

    Also, it’s perfect, if you are looking for a comforting and satisfying meal.

    Not to mention that most of the South Indian recipes are not harsh on the stomach at all.

    Somehow, this cuisine lets you enjoy a balanced, wholesome meal without ever compromising on the taste.

    Take, for instance, Beetroot Poriyal recipe, our today’s point of discussion.

    An extremely fuss-free South Indian Beetroot recipe, this poriyal rather side dish is prepared by the most basic ingredients available at home.

    Nothing fancy at all yet it creates a magical dish that is simply too hard to resist.

    Here are some other Beetroot recipes that you can try – Beetroot Pachadi, Roasted Beetroot Raita, Homemade Beetroot Halwa and Chukandar Chaas. 

    I like to serve it as a side dish along with Sambar and Rice, and believe me, it’s such as bomb combination.

    What is Poriyal?

    Poriyal is a dry veg preparation of vegetables sautéed in spices and then garnished with freshly grated coconut.

    This can be made using any kind of veggies, including french beans, carrot and cabbage. Read more details here.

    How to make Beetroot Poriyal?

    Take chopped beetroot in a pressure cooker and cook it with salt and water.

    On the other hand, heat some oil in a pan and once it is hot, add mustard seed, curry leaves, green chillies, cumin seeds, urad dal and let them cook up to crackle.

    After that, add cooked beetroot to this tadka and stir fry the mix with coconut. That’s it, and this salubrious side is ready for you to devour.

    Subtly sweet because of the natural sweetness of beetroot, this poriyal recipe also has the refreshing flavours of urad dal, coconut et al.

    If you want then you may also add a small onion to this dish or else even this recipe for sure yields great final dish.

    Then steam up some rice, brew some Sambar and enjoy this homely feast along with Beetroot Poriyal!

    My recipe shall help you to make it easy, note it down:

    Variations

    Without Coconut – You can keep the steps same but do not add coconut at the end of the recipe to make this poriyal without coconut.

    With grated beetroot – To make this poriyal with grated beetroot, keep the steps exactly same but instead of chopping the beetroot, grate it using a medium-size grater.

    With egg – Add 2 eggs and scramble them along with the beets.

    With onions – Just saute the onions until soft and add the chopped beetroot.

    With carrot – Add chopped carrots along with the beets.

    With potato – Add cubed potatoes with the beets.

    With chana – Add boiled chana along with beets.

    Serving Suggestions

    This coconut flavoured simple beetroot stir fry can be served as a side dish along with a Sambar and Steamed Rice.

    It tastes great with almost all the Sambar and Rasam recipes. That’s my favourite way to serve this Poriyal. 

    You can also serve it along with Curd Rice, Paratha, Phulka, Dosa etc or have it as a healthy snack. 

    Step by Step Recipe

    Add the chopped beetroots in a pressure cooker along with salt and 2 tablespoon of water. Pressure cook until beetroots is softened. ( I usually cook for one whistle on high heat and then simmer the heat to low and cook for another whistle. Remove the cooker from heat and immediately run it under cold water. )

     Beetroot pieces added in a pressure cooker along with water and salt.

    Heat oil in a pan. Once the oil is hot, add urad dal, mustard seeds and heeng and let them crackle for a few seconds.

    Hing, urad dal and mustard seeds added in hot oil.

    Add green chilli, ginger and curry leaves and cook for another few seconds.

    Green chillies, curry leaves and ginger added in the pan.

    Add the steamed beetroots and fry for a minute. Adjust the salt.

    Steamed beetroot added in the pan.

    Add coconut and mix well. Serve hot with steamed rice and dal or rasam.

    Grated coconut added in the pan.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    How to prepare Beetroot Poriyal

    Beetroot Poriyal Recipe

    It is sweetish spicy, nutritious and tastes best when served with Sambhar, some Puli Inji, finished up with Sambaram.
    4.14 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 84kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Beetroot (Chopped into small pieces.)
    • 2 teaspoon Vegetable oil
    • ½ teaspoon Urad Dal
    • 1 teaspoon Mustard seeds
    • ¼ teaspoon Heeng
    • 2 Green chilli (Slit into half)
    • 1 teaspoon Ginger (Grated)
    • 10-12 Curry leaves
    • ¼ cup Fresh grated coconut
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    Instructions

    • Add the chopped beetroots in a pressure cooker along with salt and 2 tablespoon of water.
    • Pressure cook until beetroots are softened. ( I usually cook for one whistle on high heat and then simmer the heat to low and cook for another whistle. Remove the cooker from heat and immediately run it under cold water. )
    • Heat oil in a pan.
    • Once the oil is hot, add urad dal, mustard seeds and heeng and let them crackle for a few seconds.
    • Add green chilli, ginger and curry leaves and cook for another few seconds.
    • Add the steamed beetroots and fry for a minute.
    • Adjust the salt.
    • Add coconut and mix well.
    • Serve hot with steamed rice and dal or rasam.

    Notes

    You can make a variation of this recipe by adding onion to it. Just add the onion in the oil after tempering, saute it for a minute and then add the beetroot. 
    To make it healthier, you can add dry fruits powder to the recipe. It will increase the health quotient and also makes it more delicious.
     

    Nutrition

    Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 406mg | Fiber: 4g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 58.8mg | Calcium: 30mg | Iron: 1.2mg
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    More Veg Curry Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. John Storeys

      March 18, 2016 at 7:28 am

      5 stars
      Looks quite awesome!

      Reply
    2. Diego Lopes

      March 05, 2018 at 8:41 pm

      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!

      Reply
      • Neha Mathur

        March 06, 2018 at 3:06 am

        Thnx for liking it Diego. It’s a lovely recipe.

        Reply
    3. Renee desrosiers

      March 10, 2019 at 6:34 pm

      How does one cook this without a pressure cooker? And are beetroots the same as just beets?

      Reply
      • Neha Mathur

        March 13, 2019 at 4:44 am

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

        Reply
    4. Kastury

      April 24, 2019 at 7:37 am

      5 stars
      Thanks for sharing this recipe. Its look delicious. Will try it.

      Reply
      • Neha Mathur

        April 24, 2019 at 12:37 pm

        Thnx. Do try.

        Reply
    5. TM

      January 29, 2020 at 3:43 am

      I tried this recepi, amazing… Tq for the receipi

      Reply
      • Neha Mathur

        January 29, 2020 at 4:20 am

        Thanks for trying 🙂

        Reply

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