Beetroot Poriyal is a South Indian stir-fry made with chopped beets and tempered with mustard seeds, red dried chili, green chili, curry leaves, and urad dal. Serve it with roti or rice for a hearty lunch.
I had always loved beets because of their vibrant color. I loved staining my hands with it as a child. Never liked their taste that much, and when my daughter was a toddler, I curated many beet recipes- beet tacos, beetroot raita, beet feta salad, beetroot soup, and a lot more.
This beetroot poriyal came from my love for South Indian food. I often crave dosa and uttapam and used to visit Saravana Bhavan almost every week. Now I make many of these at home-dosa batter, green moong dal uttapam, tomato rasam, tomato upma, and lemon rice.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Beetroot
- Coconut oil
- Urad dal (soaked for 15 minutes)
- Curry leaves
- Green chili
- Mustard seeds, dried red chili, and salt
- Dry grated coconut (can use fresh as well)
How To Make Beetroot Poriyal (Stir Fry)
Step 1 Wash and chop beetroot
While you prep beets, soak urad dal for about 15 minutes.
Peel, wash, and chop beetroots into small chunks.
Heat coconut oil, and when warm, add mustard seeds, red chili, green chili, curry leaves, and urad dal. Sauté till the urad dal is fried (it will be brown).
Tip
Be careful with the color leak of beets.
Step 2. Add chopped beets
Add chopped beets to the fried urad dal. Add salt and let it cook on a slow flame with a lid for about 3-5 minutes. Add coconut grated and mix well.
Tip
Place a small bowl of water over the lid. Helps in cooking faster, and veggies don't stick to the bottom of the pan.
Step 3. Serve It
Beetroot Poriyal is ready. Serve it with rice or roti.
Expert Tips
- Chop beetroot very fine so it cooks quickly.
- Add coconut at the end and mix on low heat.
- Place a small bowl of water over the lid. Helps in cooking faster and veggies don't stick to the bottom of the pan.
Recipe FAQs
Fresh beets work well. Not too soft a bit firm.
To make beetroot poriyal, finely chop beetroot and cook it with a tempering of mustard seeds, dried red chili, urad dal, and curry leaves. Add salt, cover, and cook on a low flame till soft. Top with grated coconut and mix before serving.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Beetroot Poriyal Recipe | South Indian Beetroot Stir Fry
Equipment
- bowl
- heavy bottomed wok
Ingredients
- 3-4 medium Beetroot
- 1 tablespoon Coconut oil
- 3 teaspoon Urad dal soaked for 15 minutes
- 2 tablespoon Curry leaves fresh
- 1 small Green chili adjust heat
- 1 teaspoon Mustard seeds
- 1 piece dried red chili adjust heat
- 1 tablespoon Dry grated coconut can use fresh as well
- salt as per taste
Instructions
- Step 1 Wash and chop beetroot
- While you prep beets, soak urad dal for about 15 minutes.
- Peel, wash, and chop beetroots into small chunks.
- Heat coconut oil, and when warm, add mustard seeds, red chili, green chili, curry leaves, and urad dal. Sauté till the urad dal is fried (it will be brown).
- Tip
- Be careful with the color leak of beets.
- Step 2. Add chopped beets
- Add chopped beets to the fried urad dal. Add salt and let it cook on a slow flame with a lid for about 3-5 minutes. Add coconut grated and mix well.
- Tip
- Place a small bowl of water over the lid. Helps in cooking faster, and veggies don't stick to the bottom of the pan.
- Step 3. Serve It
- Beetroot Poriyal is ready. Serve it with rice or roti.
Video
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 162 |
| % Daily Value* | |
| Total Fat 10.5g | 14% |
| Saturated Fat 8.9g | 45% |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Total Carbohydrate 15.7g | 6% |
| Dietary Fiber 4.9g | 17% |
| Total Sugars 9.6g | |
| Protein 3.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 22mg | 2% |
| Iron 4mg | 22% |
| Potassium 413mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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