beetroot poriyal recipe, how to make beetroot poriyal

beetroot poriyal recipe - poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut.
5 from 1 vote

beetroot poriyal recipe with step by step photos. 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.

beetroot poriyal

poriyal is a preparation where the vegetables are sauted 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.

few more tasty recipes for you!

beetroot poriyal

5 from 1 vote
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
beetroot poriyal recipe - poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut.
beetroot poriyal recipe
Course:side dish
Cuisine:south indian
Servings:2 to 3

INGREDIENTS FOR beetroot poriyal

(1 CUP = 250 ML)
  • 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 (hari mirch)
  • 10 to 12 curry leaves (kadi patta), chopped or kept whole
  • 1 teaspoon black mustard seeds (rai)
  • 1 teaspoon urad dal (split & husked black gram)
  • 1 pinch asafoetida (hing)
  • salt as required
  • cup water or add as required
  • 3 to 4 tablespoons fresh grated coconut

HOW TO MAKE beetroot poriyal

  • 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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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.

making beetroot poriyal recipe

2. let the mustard seeds crackle.

making beetroot poriyal recipe

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

making beetroot poriyal recipe

4. stirring often fry the urad dal.

making beetroot poriyal recipe

5. fry till the urad dal turns golden.

making beetroot poriyal recipe

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

making beetroot poriyal recipe

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.

making beetroot poriyal recipe

8. mix very well.

making beetroot poriyal recipe

9. add salt as per taste and mix again.

making beetroot poriyal recipe

cooking beetroot to make beetroot poriyal

10. add ⅓ cup water or add as required.

making beetroot poriyal recipe

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

making beetroot poriyal recipe

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.

making beetroot poriyal recipe

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 lid, so that all the water evaporates.

beetroot poriyal recipe

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

beetroot poriyal recipe

15. mix very well. switch off the flame and cover the pan.

beetroot poriyal recipe

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

beetroot poriyal recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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6 comments/reviews

  1. Hi Dassana
    I love your recipes. Almost all of them are easy to follow and also include easily available ingredients – I’m a non-cook and have tried a few of your recipes like thepla, aloo, etc and love them. Even this one is so simple. I will definetly try it out.
    Thanks for putting up all your lovely recipes. And I’m greedy so I will say keep adding to your list 🙂 !!

    • thanks again winnie. boiled vegetables can also be used to make various poriyals. to save time and an extra pans going for washing, i simply cook the vegetables in one pan.

  2. Hello Mam, I have been following your recipes lately and I must say that you simplify the recipes to such an extent that even a lazy person likes me gets into cooking..and WRT this recipe: What if coconut is not added? Will that affect the dish? Thanking u in advance. 🙂 and keep posting more yummy recipes..xo

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