Tasty and Healthy Beetroot Poriyal Recipe

Updated on March 5, 2020
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Beetroot poriyal.
Beetroot poriyal.

About Beetroot Poriyal

Poriyal is a South Indian dry dish in which grated or finely chopped vegetables are sauteed with spices and topped with lots of fresh, grated coconut. Poriyal is a very nice side dish that pairs well with a sambar-rice combo or a rasam-rice combo.

Beetroot poriyal incorporates beetroot, spices, and coconut. It is simple and easy to make, calling for only very basic ingredients. This dish is a combination of sweet and spicy, where the beetroot gives it a natural sweetness.

Beetroot has a very high nutritional value. It is a good source of calcium, iron, vitamins A and C, folic acid, fiber, manganese, potassium, and antioxidants. It is also low in fat.

Cook Time

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 2 servings

Ingredients

  • 1/4 kilogram beetroot, grated
  • 1 to 2 teaspoons coconut oil or ghee
  • 1 teaspoon mustard seeds
  • 1 to 2 red chilies, broken
  • 1 teaspoon urad dal (split black gram)
  • 5 to 10 curry leaves, fresh, whole, or chopped
  • 1 to 2 green chilies, or to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder, or to taste
  • salt, to taste
  • 1/2 cup water, or as needed
  • 1/2 cup fresh coconut, grated

Instructions

  1. Wash, cut the ends, and peel the skin of the beetroot.
  2. Grate the beetroot using a grater, or you can finely chop it. Set aside.
  3. Grate 1/2 cup of fresh coconut. Set aside.
  4. In a pan, heat oil or ghee. Add mustard seeds. Let them splutter.
  5. Add urad dal (split black gram). Fry over low flame, stirring often, until they become golden in color and aromatic.
  6. Add curry leaves and broken dry red chilies. Fry.
  7. Add slit green chili. Mix.
  8. Add grated beetroot. Fry for 1 to 2 minutes over medium flame.
  9. Add turmeric powder, red chili powder, coriander powder, and salt. Fry and mix everything properly.
  10. Add 1/2 cup of water, cover the lid, and cook over medium flame. Check and stir in between. You can add more water if required.
  11. Once beetroot is cooked and water dries up completely, lower the flame and add grated fresh coconut. Mix it well. Switch off the flame.
  12. Serve hot with rice-sambar or rice-rasam combination.

Photo Guide

Wash, cut the ends, and peel the skin of the beetroot.
Wash, cut the ends, and peel the skin of the beetroot.
Finely grate beetroot using a grater, or you can choose to finely chop it.
Finely grate beetroot using a grater, or you can choose to finely chop it.
Grate beetroot and set aside.
Grate beetroot and set aside.
Grate about 1/2 cup of fresh coconut. Set aside.
Grate about 1/2 cup of fresh coconut. Set aside.
In a pan, heat oil or ghee, add mustard seeds, and let them splutter.
In a pan, heat oil or ghee, add mustard seeds, and let them splutter.
Add urad dal (split bengal gram), then fry over low flame until it becomes golden in color and aromatic.
Add urad dal (split bengal gram), then fry over low flame until it becomes golden in color and aromatic.
Add curry leaves and broken red chilies. Fry.
Add curry leaves and broken red chilies. Fry.
Add slit green chili.
Add slit green chili.
Add grated beetroot. Fry for 1 to 2 minutes over medium flame.
Add grated beetroot. Fry for 1 to 2 minutes over medium flame.
Add turmeric powder, red chili powder, coriander powder, and salt.
Add turmeric powder, red chili powder, coriander powder, and salt.
Fry and mix everything properly.
Fry and mix everything properly.
Add 1/2 cup of water. Close the lid and let it cook over medium flame. Check and stir in between. Add more water if required.
Add 1/2 cup of water. Close the lid and let it cook over medium flame. Check and stir in between. Add more water if required.
When the beetroot is cooked and water dries up completely, lower the flame.
When the beetroot is cooked and water dries up completely, lower the flame.
Add fresh grated coconut.
Add fresh grated coconut.
Mix properly. Switch off the flame. Serve hot.
Mix properly. Switch off the flame. Serve hot.
Serve hot with the combination of rice-sambar.
Serve hot with the combination of rice-sambar.

More About the Recipe

  1. You can use finely chopped or grated beetroot to make this poriyal, but grated beetroot will take less time to cook compared to chopped beetroot.
  2. If you are using chopped beetroot, you can save time by using a pressure cooker. Or you can cook it directly in the pan.
  3. You can use the same recipe to make poriyal with other vegetables like cabbage, lady's finger, potato, beans, etc.
  4. Ensure there is no water before adding coconut. Make sure that the water has completely evaporated.

Nutrition Facts
Serving size: 1
Calories 83
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Carbohydrates 13 g4%
Sugar 8 g
Fiber 3 g12%
Sodium 170 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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