Beetroot Poriyal is a delicious side dish that goes well with sambar rice, rasam rice and curd rice. It is made with beetroot, coconut and other spices. It is quick, simple to prepare, less time consuming and healthy. You can grate or chop the beetroot, I like grating because grated beetroot cooks faster than chopped beetroot.

Notes

• You can chop the beetroot into small pieces or grate it in the vegetable grater. If you cut the beetroot into small pieces, pressure cook for 1 whistle, which is easy and saves time. In this recipe, I have cooked the beets in the pan along with other ingredients by adding little water.
• I added green chilis for spiciness, you can replace it with 1/2 tsp of sambar powder.
• Add less water to boil the beetroot, sprinkle a little water if required.
• In this same method, you can prepare carrot poriyal and beans poriyal.
• Adding grated coconut is optional, but it is recommended to add coconut for the traditional taste and flavour.
• You can adjust spiciness according to your taste.

Other varieties – Kovakkai Poriyal, Pavakkai Poriyal, Vazhaipoo poriyal, Carrot Poriyal, Vazhakkai Poriyal

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Beetroot Poriyal

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Beetroot Poriyal is a delicious side dish that goes well with sambar rice, rasam rice and curd rice. It is made with beetroot, coconut and other spices. It is quick, simple to prepare, less time consuming and healthy. You can grate or chop the beetroot, I like grating because grated beetroot cooks faster than chopped beetroot.

Course: lunch

Cuisine: Indian

Keyword: beetroot poriyal, beetroot stirfry

Author: Sivagami Meganathan

Ingredients

• 4 medium-size Beetroots
• 4 tsp Grated coconut
• ¼ cup (chopped) Onion or shallots
• 1 tsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• ½ tsp Chana dal
• 2 Green chilis
• Few Curry leaves
• Salt as required

Instructions

1. Wash and peel beetroots, grate them in the vegetable grater.

2. Heat oil in a pan, add mustard seeds, allow it to pop.

3. Add urad dal and chana dal cook until golden brown.

4. Add the curry leaves and green chilis, give a quick stir.

5. Add the chopped onion. Cook until onions become translucent.

6. Add the grated beetroot, saute for a minute and add salt.

7. Sprinkle a little water, cook covered for 5-8 minutes.

8. Add the grated coconut, mix gently and turn off the flame.

9. Serve hot with sambar or rasam rice.

Method

Step by Step Pictures

1. Heat oil in a pan, add mustard seeds, allow it to pop, then add urad dal and chana dal cook until golden brown.

2. Add the curry leaves and green chilis.

3. Add the chopped onion, cook until onions become translucent.

4. Add the shredded beetroot, saute for a minute.

5. Sprinkle the required salt.

6. Then sprinkle a little water, cook covered for 5-8 minutes.

7.  Once the beetroots are cooked well add the grated coconut, mix gently and turn off the flame.

8. Serve hot with sambar or rasam rice.