Beetroot stir fry or beetroot poriyal is one of my favorite ways to eat beetroots. Not all at home are fond of beetroot but I just love beetroot in any form especially this poriyal.
About Beetroot Poriyal
Beetroot Poriyal is made using beetroot, onion, coconut, spices and herbs as main ingredients. Beetroot poriyal is a simple stir fry made with beetroots cooked with onion and tempering spices with the addition of coconut. This beetroot stir fry is one of the healthy ways to consume beetroot. Beetroot is a nutritious vegetable so do make it a practice to include it in your weekly menu to enjoy the benefits. The term ‘poriyal’ in tamil means sauteed or fried whereas in malayam it is called thoran, in kanada it is called ‘palya’ and in telugu it is called ‘vepudu’. Beetroot proiyal comes together quickly and can be made with just few ingredients that is available in your kitchen. Serve it with rice and sambar it is such a comforting meal. You can enjoy this poriyal for lunch or even pack it for kids lunchbox. As a kid I had trouble eating most vegetables and even during that time beetroot was my favorite vegetable. Mixing it with curd rice to see the pink color was so exciting – hmm, good old memories.
Beetroot Poriyal Video
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Beetroot Poriyal Ingredients
Beetroot – Choose fresh beetroot that is firm outside. Cut into small cubes and use it. You can even grate it and use. Onion – Onion is sauteed with other spices after tempering. It adds crunch and flavor to the poriyal. Coconut – Poriyal is not complete with the addition of grated coconut at the final stage. Tempering – A basic tempering is done using oil, mustard seeds, urad dal, curry leaves and green chili. Spice powders – Turmeric powder adds flavor.
How to make Beetroot Poriyal Step by Step
1.Heat 1 tablespoon oil in a kadai – add 1 teaspoon mustard seeds let it splutter. 2.Then add 1/2 teaspoon split urad dal. 3.Add few curry leaves and 1 long green chili slit. 4.Add 1 medium sized onion chopped finely around 1/2 cup. 5.Add 1 and 1/2 cups chopped beetroot along with 1/4 teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot. 6.Saute for 3 minutes. 7.Add 3/4 cup water to it. 8.Give a quick mix. 9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft. 10.In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes. 11.Add 1/4 cup grated coconut(tightly packed). 12.Give a quick saute and switch off. Tasty beetroot poriyal ready!
Expert Tips
You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavor to the stir fry. If pressure cooking – pressure cook for 1 whistle in medium flame. If using instant pot – set timer in pressure cook mode for 2 minutes and cook it. You can add 1/2 teaspoon sambar powder if you like. After adding coconut no need to cook for a long time, just switch off and mix it. If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life. Add a pinch of hing while tempering if you prefer. You can replace cooking oil with coconut oil for a different flavor.
Serving & Storage
Serve beetroot poriyal with rice, sambar and rasam. You can serve beetroot poriyal with plain steamed rice, mix and eat too. Beetroot poriyal keeps well in fridge for 2 days.
1.Can I grate and add beetroot?
Yes you can grate and add beetroot for beetroot poriyal. Grated beetroot takes less time to cook so check accordingly.
2.Is adding coconut mandatory?
You can skip coconut if you don’t want to add. But I recommend adding coconut as it adds a nice flavor and crunch to the poriyal. If you have any more questions about this Beetroot Poriyal Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Beetroot Poriyal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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