Beetroot Poriyal

Beetroot Poriyal – South Indian style stir fried beetroot.

Beetroot Poriyal is a simple and nutritious  sabzi made with few basic ingredients. Beetroots with its earthy flavour and vibrant colour are known to be rich in nutrients. The humble beetroot is versatile enough to be used in number of dishes. From salads, raitas, hummus to sabzis and dosas, beetroot  can be used in more ways than one. Some of the beetroot recipes in this blog are beetroot akki roti,  saladraita, hummus, juice, rasam, beetroot dip,  beetroot upkari and mukhwas.

Beetroot poriyal is a simple stir fry dish made by adding chopped/grated beetroot to a tempering of coconut oil, mustard seeds, udad dal, chillies and curry leaves. Grated fresh coconut is added once the beetroot is cooked.  You can even add chopped onion and garlic to the tempering. However I have skipped onion and garlic and have kept the recipe as simple as possible.  This makes for a perfect side dish with curd rice /sambar rice/ rasam rice /dal rice etc. You can even serve this  with hot phulkas.

Here is the recipe for Beetroot Poriyal:

Step-wise recipe with pictures

Wash and peel the beetroots

 

Chop the beetroots into tiny pieces or grate them.

Heat oil in a pan. Add mustard seeds, udad dal, hing, chopped green chillies, dry red chillies and curry leaves. Saute for few seconds.

Add chopped beetroot and mix.

Add little water and cook covered for 8 to 10 minutes.

Add salt, freshly grated coconut and mix. Cook for few seconds.

Finally garnish with chopped coriander leaves.

Serve hot with rice or phulkas.

Recipe

Ingredients

3 medium sized beetroot
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp split black gram (udad dal)
¼ tsp asafoetida (hing)
few curry leaves
2 to 3 green chillies, chopped
2 to 3 dry red chillies
salt to taste
½ cup freshly grated coconut
2 to 3 tbsp chopped coriander leaves for garnishing

Method

  • Wash and peel the beetroots.
  • Chop them into tiny cubes. Keep aside.
  • Heat oil in a pan.
  • Add mustard seeds, udad dal, asafoetida, curry leaves, chopped green chillies, dry red chillies.
  • When the seeds start crackling, add chopped beetroot. Give a quick mix.
  • Add ½ cup water. Cover and cook for 8 to 10 minutes.
  • Now, add salt and fresh coconut. Mix well and cook for few seconds.
  • Turn off the heat. Garnish with chopped coriander.
  • Serve hot with phulkas or rice.

Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.

Do follow me on Instagram, Facebook and Pinterest.

Happy Cooking!!