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    You are here: Home / RandomPosts / Beetroot Poriyal | Beetroot Stir Fry

    Beetroot Poriyal | Beetroot Stir Fry

    Last Updated On: Aug 6, 2024 by Sharmilee J

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    Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice and enjoyed. Learn to make Beetroot Poriyal with step by step pictures and video.

    beetroot poriyal in a yellow bowl

    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.

    Jump to:
    • About Beetroot Poriyal
    • Beetroot Poriyal Video
    • Beetroot Poriyal Ingredients
    • How to make Beetroot Poriyal Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    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 in a yellow bowl

    Beetroot Poriyal Video

    Similar Recipes

    • Vazhakai poriyal
    • Vendakka poriyal
    • Carrot beans poriyal

    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.
    ingredients needed to make beetroot poriyal

    How to make Beetroot Poriyal Step by Step

    1.Heat 1 tablespoon oil in a kadai – add 1 teaspoon mustard seeds let it splutter.

    temper mustard seeds

    2.Then add 1/2 teaspoon split urad dal.

    add urad dal

    3.Add few curry leaves and 1 long green chili slit.

    add curry leaves

    4.Add 1 medium sized onion chopped finely around 1/2 cup.

    saute onion

    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.

    add beetroot

    6.Saute for 3 minutes.

    saute well

    7.Add 3/4 cup water to it.

    add water

    8.Give a quick mix.

    let it boil

    9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.

    cook covered

    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.

    beetroot is cooked

    11.Add 1/4 cup grated coconut(tightly packed).

    add coconut

    12.Give a quick saute and switch off.

    mix well

    Tasty beetroot poriyal ready!

    beetroot poriyal in a yellow bowl

    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.

    FAQS

    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.

    beetroot poriyal with rice

    If you have any more questions about this Beetroot Poriyal Recipe do mail me at sharmispassions@gmail.com. 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.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Beetroot Poriyal Recipe

    Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice & enjoyed. Learn to make Beetroot Poriyal with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 medium sized beetroot (1 and 1/2 cups chopped finely)
    • 1 medium sized big onion (1/2 cup chopped finely)
    • 1/4 cup grated coconut (tightly packed)
    • 1/4 teaspoon turmeric powder
    • salt to taste

    To Temper:

    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1 long green chili
    • few curry leaves

    Instructions

    • Heat 1 tablespoon oil in a kadai – add 1 teaspoon mustard seeds let it splutter.
    • Then add 1/2 teaspoon split urad dal.
    • Add few curry leaves and 1 long green chili slit.
    • Add 1 medium sized onion chopped finely around 1/2 cup.
    • 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.
    • Saute for 3 minutes.
    • Add 3/4 cup water to it.
    • Give a quick mix.
    • When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.
    • 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.
    • Add 1/4 cup grated coconut(tightly packed).
    • Give a quick saute and switch off.
    • Tasty beetroot poriyal ready!

    Video

    Notes

    • 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.
    Nutrition Facts
    Beetroot Poriyal Recipe
    Amount Per Serving (75 g)
    Calories 107 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 978mg43%
    Potassium 279mg8%
    Carbohydrates 13g4%
    Fiber 3g13%
    Sugar 5g6%
    Protein 3g6%
    Vitamin A 809IU16%
    Vitamin C 269mg326%
    Calcium 70mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Lunch Recipes, Poriyal, RandomPosts, Recently Updated, Sides

    Reader Interactions

    Comments

    1. Laavanya

      March 31, 2012 at 12:01 pm

      Sharmi – same pinch! 🙂 I too posted beetroot poriyal yday. Great minds think alike? 🙂

      Reply
    2. Srimathi

      March 31, 2012 at 1:17 pm

      Oh Sharmi! not beetroot today. I don't like beetroot, but my husband and daughter love it 🙂

      Reply
    3. Shobha

      March 31, 2012 at 1:31 pm

      I also love adding a little sambar powder to my poriyals.
      Beetroot poriyal goes so well with curd rice, as you said.
      I love it too.

      Reply
    4. Cilantro

      March 31, 2012 at 1:41 pm

      Amma makes this Poriyal often. I am not a big fan of beets Sharmi, my husband and daughter like it so I have no option but to make it.

      Reply
    5. Paaka Shaale

      March 31, 2012 at 1:50 pm

      The stir fry looks so yummy!!! Love the colour 🙂

      Reply
    6. Aarthi

      March 31, 2012 at 1:58 pm

      nice looking poriyal…Will try soon

      Reply
    7. Pavithra Elangovan

      March 31, 2012 at 2:49 pm

      Love beets a looooooooot and offcourse the Poriyal too.. Looks yumm 🙂

      Reply
    8. savitha ramesh

      March 31, 2012 at 3:05 pm

      Healthy and colourful poriyal…loving it

      Reply
    9. Vardhini

      March 31, 2012 at 4:40 pm

      Simple and healthy poriyal.

      Reply
    10. Kavitha Bhargav

      March 31, 2012 at 7:17 pm

      Lovely.. great source of iron. by the way I thought of asking you a question. Is it not inconvenient to use dosa spoon in kadai (or any other mixing) since the edges will be flat?

      Reply
    11. ANU

      March 31, 2012 at 7:25 pm

      OMG! this is awesome….wow ur clicks mk the dish look beautiful! 🙂

      Reply
    12. priya ravi

      March 31, 2012 at 10:53 pm

      Love beetroot poriyal.. looks so nice ..

      Reply
    13. Shabitha Karthikeyan

      March 31, 2012 at 11:30 pm

      Yummy poriyal !! My fav too..

      Reply
    14. jeyashrisuresh

      April 01, 2012 at 12:25 am

      simple and delicious curry. Me too make in the similar way, but no patience to cut beetroot. i grate this

      Reply
    15. San

      April 01, 2012 at 3:11 am

      My lunch box menu consisted of beetroot rice lots of times. Inviting beetroot stir fry sharmi.

      Reply
    16. Angie's Recipes

      April 01, 2012 at 4:46 am

      Love beetroot, esp. when roasted..never try them stir-fried though. Yours looks delicious.

      Reply
    17. dassana

      April 01, 2012 at 10:38 am

      the beetroot poriyal is looking so nice.to have it with sambar and rice… one of my fav combinations too.

      Reply
    18. hemalata

      April 01, 2012 at 11:04 am

      Yummy n healthy poriyal,sounds so delicious.

      Reply
    19. An Open Book

      April 01, 2012 at 11:36 am

      oooh im def trying this

      Reply
    20. Torviewtoronto

      April 01, 2012 at 11:16 pm

      delicious looking beetroot poriyal

      Reply
    21. Sobha Shyam

      April 02, 2012 at 3:56 am

      simple and delicious poriyal 🙂

      Reply
    22. RAKS KITCHEN

      April 02, 2012 at 10:46 am

      My favorite poriyal,lovely clicks

      Reply
    23. Sathya Priya

      April 05, 2012 at 8:14 am

      hi da my mom makes the same way….even i love this veg…..nice pic…

      Reply
    24. clicksnbites

      September 25, 2015 at 9:34 am

      lovely 🙂 I make this poriyal with beetroot and peanuts 🙂

      Reply
    25. neha

      March 14, 2017 at 7:01 pm

      Thanks Sharmi. My family really liked this dish, even my fussy kid. The addition of sambar powder is a really good idea. I did not add any coconut. It was still quite tasty.

      Reply
    5 from 4 votes (4 ratings without comment)

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