Beetroot Poriyal – Nutritional, Colorful and Tasty Poriyal. An easy peasy recipe can be cooked in under 20 minutes
Chopping the Beetroots
Cooking the Beetroots
Other variations to make Beetroot Poriyal ?
Why Beet is great ?
Recipe Card
Beetroot Poriyal
Beetroot Poriyal is a simple nutritional subzi where cooked beetroot is sautéed with spices along with coconut. Its colorful and tasty poriyal goes well as a side dish for any conventional South Indian Lunch menu.
- 250 grams Beetroot
- 1/4 tsp Turmeric Powder
- 2 tsp Grated Coconut
- 1/2 tsp Sambar Powder ((or Red chili powder))
- 1 tsp Salt (adjust to your taste)
For Seasoning
- 1 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 1 fistful Curry Leaves
- 1 Green chili ((Optional))
- 1/4 tsp Asafoetida (Asafetida / Hing)
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Wash the beetroot and peel the outer skin of Beetroot. Then chop it into smaller pieces. Alternatively you can grate it also
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Heat oil in a pan and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal and fry till the dal turns golden brown color. Add Hing, Green chili and curry leaves and fry for 30 seconds
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Then add chopped beetroot and half a cup of water along with salt, turmeric powder and sambar powder (or red chilli powder) and mix well. Cover it with a lid and allow it to cook completely. Check the water level and if the beetroot is still not cooked, sprinkle some more water. Normally sprinkling little water itself makes beetroot let out more water.
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Once beetroot is cooked completely and the water is drained, add grated coconut and mix well and remove from flame
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Serve the yummy beetroot poriyal with rice.
- Pressure cook the beetroot to save the time and fuel. I always pressure cook the beetroot and then add it after tempering
- You can also grate the beetroot instead of chopping them. Kids will love the grated beetroot.
Method with step by step pictures:
- Wash and peel the beetroot and chop it finely. Heat oil in a pan and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal and fry till the dal turns golden brown colour. Add Hing, Green chili and curry leaves and fry for 30 seconds
- Then add chopped beetroot and half a cup of water along with salt, turmeric powder and sambar powder (or red chili powder) and mix well. Cover it with a lid and allow it to cook completely. Check the water level and if the beetroot is still not cooked, sprinkle some more water. Normally sprinkling little water itself makes beetroot let out more water. Alternatively you can cook the beetroot separately in the pressure cooker and add it here.
- Once beetroot is cooked completely and the water is drained, add grated coconut and mix well and remove from flame
- Serve the yummy beetroot poriyal with rice.
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| Beetroot Poriyal |
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