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 nice variation of umpteen Poriyals that are made in South India. Here is how to make Beetroot Poriyal in a traditional way.
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. Not to mention that most of the South Indian recipes are not harsh on the stomach at all. Somehow, this cuisine lets you enjoy 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.
What is a 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 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 easily, note it down:
How to make Grated Beetroot Poriyal?
To make grated beetroot poriyal, keep the steps exactly same but instead of chopping the beetroot, grate it using a medium size grater.
How to make Beetroot Poriyal without Coconut?
You can keep the steps same but do not add coconut at the end of the recipe to make beetroot poriyal without coconut.
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How to make Beetroot Poriyal Step by Step
Add the chopped beetroots in a pressure cooker along with salt and 2 tbsp 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.
Beetroot Poriyal Recipe
Beetroot Poriyal is sweetish spicy, nutritious and tastes best when served with Sambhar, some Puli Inji, finished up with Sambaram.
- 500 g Beetroot Chopped into small pieces.
- 2 tsp Vegetable oil
- 1/2 tsp Urad Dal
- 1 tsp Mustard seeds
- 1/4 tsp Heeng
- 2 Green chilli Slit into half
- 1 tsp Ginger Grated
- 10-12 Curry leaves
- 1/4 cup Fresh grated coconut
- Add the chopped beetroots in a pressure cooker along with salt and 2 tbsp 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.
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.
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