South Indian Beetroot Poriyal (Stir Fried Beetroot) Recipe
Beetroot Poriyal, also known as Beetroot Curry, is a flavorful South Indian dish made by steaming beetroot and then cooking it with mustard seeds, curry leaves, asafoetida (hing), and coconut. This nutritious dish can be a healthy addition to your meals, and it’s perfect for packing in lunch boxes for your kids. It is a quick and easy side dish that pairs beautifully with rice or roti, making it a must-try recipe for anyone who loves traditional South Indian flavors.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (Chukandar) | 2 medium-sized, chopped |
| Mustard seeds (Rai) | 1/2 tsp |
| Cumin seeds (Jeera) | 1/2 tsp |
| Split white urad dal | 1 tsp |
| Curry leaves (Kadi Patta) | 4 leaves, broken in half |
| Asafoetida (Hing) | 1/4 tsp |
| Turmeric powder (Haldi) | 1/4 tsp |
| Fresh coconut (grated) | 1 tbsp |
| Oil | As required for cooking |
| Salt | To taste |
| Optional: Small onions | 1/2 cup, finely chopped |
| Optional: Green chilies | 2, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Steam the Beetroot:
Begin by steaming the chopped beetroot. You can use a pressure cooker for this step. Add the chopped beetroot along with water and salt to the pressure cooker and cook for 2 whistles. Once done, remove the cooker from the heat and let the steam release naturally by placing it under cool running water. This will help in releasing the pressure safely. Once the pressure is released, open the cooker and set the steamed beetroot aside. -
-
Prepare the Tempering:
Heat oil in a pan (kadai) over medium heat. Once the oil is hot, add mustard seeds, cumin seeds, split urad dal, and curry leaves. Sauté them for a few seconds until the urad dal turns golden brown and the spices release their aroma. -
Add Onions and Green Chilies:
If using, add finely chopped small onions and green chilies to the pan. Sauté until the onions turn soft and translucent. This step brings a mild sweetness and flavor to the dish. -
Cook with Spices:
Add asafoetida (hing) and turmeric powder to the pan and sauté briefly. Then, add the steamed beetroot and mix well to coat it with the spices. -
Final Mixing:
Season the mixture with salt to taste, and stir everything well. Allow the beetroot to cook for a few minutes, letting the flavors blend together. -
Add Grated Coconut:
Sprinkle freshly grated coconut over the cooked beetroot and give it one last stir. Cook for another minute, allowing the coconut to soften and blend into the dish. -
Serve:
Your South Indian Beetroot Poriyal is ready! Serve it hot with sambar, rice, and a side of curry. It also pairs wonderfully with chapati or any Indian bread.
Tips for a Perfect Beetroot Poriyal:
- You can adjust the amount of green chilies based on your spice preference.
- The dish can be made without onions for a simpler version, especially if preparing it for a no-onion, no-garlic meal.
- For a more traditional touch, use freshly grated coconut, but desiccated coconut works well too if you’re short on time.
- This poriyal can be served as a side dish with South Indian meals like dosa, idli, or vada.
Enjoy the vibrant colors and nutritional benefits of this simple yet flavorful South Indian stir-fried beetroot dish!
