Beetroot Poriyal Recipe (South Indian Beetroot Stir Fry With Coconut)
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.
Servings: 4 people
Ingredients
- 500 grams fresh beetroot
- 1 teaspoon salt or to taste
- 1 tablespoon 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
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.
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.
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
Notes
Adjust the green chilies to suit your taste buds.
To save time, you can also buy frozen pre-grated fresh coconut from the freezer section of any Indian grocery store. Thaw it to room temperature before using in the recipe.
Some people also add chana dal to the tempering. You can try it too.
You can also add turmeric powder to this recipe.
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
