Beetroot Poriyal | Beetroot Stir Fry
Beetroot Poriyal is a sweet & spicy side dish made by tempering beets with spices, coconut & onion. Beetroot Poriyal is liked by all for its taste and healthy side which can be mixed with rice & enjoyed too. How to make Beetroot Poriyal is explained in this post with step by step pictures.
Servings2 people
Ingredients
- 1 big sized beetroot
- 1 medium sized big onion
- 3 tablespoon coconut grated
- 1/2 teaspoon sambar powder optional
- a generous pinch turmeric powder
- salt to taste
To Temper:
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 2 red chillies
- few curry leaves
- 1/4 teaspoon hing / perungayam
Instructions
- Wash beetroot, peel off skin and chop it finely. Immerse it in water and wash it once again to get rid of the mud smell if any.
- Pressure cook beetroot with water (just till immersing level) turmeric powder and salt for 3-4 whistles.
- Heat oil in a kadai – Add the items listed under ‘to temper’.
- Add onion and fry till it gets slightly browned.
- Then add cooked beets.
- Once the moisture is absorbed, add sambar powder and salt.
- Then add grated coconut, give a quick stir and switch off.
- Serve Beetroot Poriyal hot with rice and sambar!
Notes
- You can skip pressure cooking and cook beets while sauteing itself. But I find this method easier as it makes cooking faster.
- Adding sambar powder is purely optional, you can skip it too but I like the mild flavour of it so we prefer adding it.
Nutrition Facts
Beetroot Poriyal | Beetroot Stir Fry
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.
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