South Indian Beetroot Poriyal – Stir Fried Beetroot Recipe
South Indian cuisine is known for its vibrant flavors, balanced spices, and delightful textures. Beetroot Poriyal, a simple yet flavorful stir-fried dish from Tamil Nadu, embodies the essence of healthy, vegetarian cooking. This dish combines the earthy sweetness of beetroot with the aromatic tempering of mustard seeds, cumin, and curry leaves, making it a perfect side dish for rice and sambar. Served with a sprinkling of grated coconut, this poriyal offers a refreshing and wholesome addition to any meal.
Ingredients for South Indian Beetroot Poriyal
| Ingredient | Quantity |
|---|---|
| Beetroot (small, chopped) | 2 medium-sized |
| Mustard seeds (rai) | 1/2 teaspoon |
| Cumin seeds (jeera) | 1/2 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Curry leaves | 4 leaves (broken) |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Grated coconut | 1 tablespoon |
| Oil (for frying) | As needed |
| Salt | To taste |
| Small onions (finely chopped) | 1/2 cup |
| Green chilies (finely chopped) | 2 |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Serves 2 people
Cuisine
- Tamil Nadu (South Indian)
Course
- Side Dish
Diet
- Vegetarian
Instructions for South Indian Beetroot Poriyal
-
Steam the Beetroot:
Begin by washing and chopping the beetroots into small pieces. In a pressure cooker, add the chopped beetroot along with water and a pinch of salt. Cook for about two whistles (2 pressure releases). Once done, remove the cooker from heat, place it under cold water to release the pressure, and set the beetroot aside. Alternatively, you can steam the beetroot in a steamer basket if you prefer. Since beetroot cooks quickly, be careful not to overcook. -
-
Prepare the Tempering (Tadka):
Heat oil in a pan or wok on medium heat. Once the oil is hot, add mustard seeds, cumin seeds, urad dal, and curry leaves. Let them splutter and fry for a few seconds. When the urad dal turns golden brown, it’s time to add the onions and green chilies. -
Cook the Onions and Spices:
Add the finely chopped onions and sauté them until they turn soft and translucent. Then, sprinkle in the asafoetida (hing) and turmeric powder. Stir well to combine the spices, allowing them to bloom in the oil for about 30 seconds. -
Combine Beetroot with the Tempering:
Add the steamed or pressure-cooked beetroot to the pan. Mix everything thoroughly, making sure the beetroot is well-coated with the spices and tempering. Season with salt to taste. -
Finish with Grated Coconut:
Sprinkle the grated coconut on top and give it a final mix. Allow the dish to cook for an additional 2–3 minutes to let the flavors meld together. -
Serve and Enjoy:
Your South Indian Beetroot Poriyal is now ready! Serve it hot as a side dish with sambar and rice for a traditional South Indian meal. It can also be paired with roti or any flatbread for a delightful vegetarian dinner.
Tips for Making the Perfect Beetroot Poriyal
- Cooking the Beetroot: If you prefer a firmer texture, steam the beetroot rather than pressure cooking. Steaming preserves the beetroot’s natural crunch and flavor.
- Tempering Variations: Some recipes might include additional spices like black pepper or grated ginger. You can experiment with these for extra flavor.
- Serving Suggestions: Beetroot Poriyal can be served as a side dish with rice, sambar, or rasam for a complete meal. You can also enjoy it with chapati or dosa.
This South Indian Beetroot Poriyal is not just a treat for the palate but also a healthy addition to your diet. Rich in essential nutrients like fiber, antioxidants, and vitamins, beetroots help improve digestion, boost immunity, and support healthy skin. This recipe is a great way to enjoy the nutritional benefits of beets in a flavorful and easy-to-make dish.
Feel free to tweak the spices and seasonings based on your preference and enjoy this traditional Tamil Nadu recipe at home!
