beetroot poriyal

Beetroot poriyal recipe with step by step photos. A dry dish made with beets, coconut and spices from the South Indian Cuisine. Low-Fat and Vegan Dish,

Beetroot poriyal or any other vegetable poriyals are often made at home. Like the Kerala thorans, I find them easy to make. So when I make sambar, I end up making either a vegetable poriyal or thoran.

Poriyal is a preparation where the vegetables are sauteed in spices and topped with fresh grated coconut. for making poriyal, you can either grate or chop the veggies finely. Here I have finely chopped the beetroot. If you grate, it takes less time for the veggies to cook. This is my standard recipe for making poriyal with any vegetables.

You can make poriyal with veggies like cabbage, carrot, beetroot, okra, potato etc. I have also shared the recipe of Beans poriyal And Beetroot carrot poriyal.

Poriyal can be served as a side vegetable dish with sambar rice combo or rasam rice combo or even can be had with chapatis.

I served the beetroot poriyal with arbi sambar and steamed foxtail millet.

How to make beetroot poriyal

1. In a pan heat 2 tablespoons coconut oil or gingelly oil (til ka tel or sesame oil made from raw sesame seeds). Keep flame to a low and add 1 teaspoon mustard seeds.

2. Let the mustard seeds crackle.

3. When the mustard seeds begin to crackle, add 1 teaspoon urad dal.

4. Stirring often fry the urad dal.

5. Fry till the urad dal turns golden.

6. Then add 1 green chili (chopped), 10 to 12 curry leaves (broken or chopped) and 1 pinch asafoetida. Mix well.

7. Then add 2 cups finely chopped beetroot or 2 medium to large beetroot or 250 grams beetroot (finely chopped). You can also add grated beetroot.

8. Mix very well.

9. Add salt as per taste and mix again.

10. Add ⅓ cup water or add as required.

11. Cover the pan with a lid and let the beetroot cook on a low to medium-low flame.

12. In between do check and stir. If the water dries up, then you can add some water and then continue to cover and cook.

13. The beetroot should soften and get cooked completely. Before proceeding to the next step ensure there is no water in the pan. If the beetroot pieces are cooked and there is some water, then cook without the lid, so that all the water evaporates.

14. Lastly add 3 to 4 tablespoons grated fresh coconut.

15. Mix very well. Switch off the flame and cover the pan.

16. Serve the beetroot poriyal hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice. It can also be had with chapatis.

Few more tasty recipes for you!

• Beetroot sabzi
• Beetroot thoran
• Carrot poriyal
• Kovakkai poriyal
• Cabbage poriyal

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beetroot poriyal

5 from 7 votes

By Dassana Amit

Beetroot poriyal recipe is a dry dish made with beets, coconut and spices from the South Indian Cuisine.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

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Cuisine South Indian

Course: Side Dish

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Servings 2 to 3

Units

Ingredients

• ▢ 2 tablespoons coconut oil or sesame oil (gingelly oil)
• ▢ 2 cups finely chopped or grated beetroot or 2 medium to large beetroot or 250 grams beetroot
• ▢ 1 green chili, chopped
• ▢ 10 to 12 curry leaves , chopped or kept whole
• ▢ 1 teaspoon black mustard seeds
• ▢ 1 teaspoon urad dal (split & husked black gram)
• ▢ 1 pinch asafoetida (hing)
• ▢ salt as required
• ▢ ⅓ cup water or add as required
• ▢ 3 to 4 tablespoons fresh grated coconut

Instructions

• In a pan heat 2 tablespoons coconut oil or gingelly oil (til ka tel or sesame oil made from raw sesame seeds). Keep flame to a low and add 1 teaspoon mustard seeds.
• When the mustard seeds begin to crackle, add 1 teaspoon urad dal. stirring often fry the urad dal till they get golden and aromatic. 
• Then add 1 green chili (chopped), 10 to 12 curry leaves (broken or chopped) and 1 pinch asafoetida. Mix well.
• Then add 2 cups finely chopped beetroot or 2 medium to large beetroot or 250 grams beetroot (finely chopped). You can also add grated beetroot.
• Mix very well.
• Add salt as per taste and mix again.
• Add ⅓ cup water or add as required.
• Cover the pan with a lid and let the beetroot cook on a low to medium-low flame.
• In between do check and stir. If the water dries up, then you can add some water and then continue to cover and cook.
• The beetroot should soften and get cooked completely. Before proceeding to the next step ensure there is no water in the pan. If the beetroot pieces are cooked and there is some water, then cook without lid, so that all the water evaporates.
• Lastly add 3 to 4 tablespoons grated fresh coconut. Mix very well. Switch off the flame and cover pan. 
• Serve the beetroot poriyal hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice. Can also be had with chapatis.

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