How to prepare Beetroot Poriyal

Beetroot Poriyal Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 84 kcal
Author: Neha Mathur

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


  1. Add the chopped beetroots in a pressure cooker along with salt and 2 tbsp of water.
  2. 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. )
  3. Heat oil in a pan.
  4. Once the oil is hot, add urad dal, mustard seeds and heeng and let them crackle for a few seconds.
  5. Add green chilli, ginger and curry leaves and cook for another few seconds.
  6. Add the steamed beetroots and fry for a minute.
  7. Adjust the salt.
  8. Add coconut and mix well.
  9. Serve hot with steamed rice and dal or rasam.

Recipe 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 Facts
Beetroot Poriyal Recipe
Amount Per Serving
Calories 84 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 172mg7%
Potassium 406mg12%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 9g10%
Protein 2g4%
Vitamin A 135IU3%
Vitamin C 58.8mg71%
Calcium 30mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.