Beetroot poriyal | Beetroot stir fry

Beetroot poriyal is a South Indian stir fry item served as a side dish for sambar rice rasam rice and other variety rice recipes.

Beetroot poriyal is very easy to prepare and the method is the same as any other poriyal recipes. Most of the stir fry items have the same method of preparation and the only difference would be in the cooking time of each vegetable.

Few health notes about beetroot:

This excellently colored vegetable has a range of health benefits, which includes lowering blood pressure, reducing the risk of obesity, preventing osteoporosis, treating anemia, treating constipation, and slowing down the growth of a tumor.

We can call beetroot as a superfood without a doubt because this is an excellent source of Folic acid and a very good source of fiber manganese and potassium.

For any poriyal / stir-fry vegetables, the texture should be dry without any wetness while serving. Hence always sprinkle water and add water only when necessary to cook any poriyal items else they may look like kootu when serving.

Let us see the recipe of this beetroot poriyal with some pictures.

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Beetroot poriyal | Beetroot stir fry

Sangskitchen

Beetroot poriyal is a South Indian stir fry item served as a side dish for sambar rice rasam rice and other variety rice recipes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

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Ingredients:

• 1 beetroot
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera seeds
• 1 tsp gram dal
• 1 tsp split urad dal
• 1 big onion
• 4 green chillies
• Few curry leaves
• 1/4 tsp turmeric powder
• 3/4 tsp salt
• 2 tbsp grated coconut
• Water to Sprinkle

Instructions

 

Preparation:

• Peel the skin of beetroot and grate it.
• Chop onion and slit green chillies.

Recipe to make beetroot poriyal:

• Heat oil in a pan; add mustard seeds and jeera seeds.
• Let them splutter and add gram, urad dal
• Fry dals to golden brown color and add onions, green chillies and curry leaves.
• Saute onions to transparent color.
• Add turmeric powder and salt.
• Now add grated beetroot and mix with onion.
• Keep the flame in medium temperature, Sprinkle some water (approximately 2 tablespoons).
• Close with the lid and let the vegetable cook for 3 to 5 minutes.
• Beetroot takes around 5 minutes to get cooked. Again sprinkle few drops of water if needed in between.
• Once when the vegetable absorbs all the water and is cooked add grated coconut.
• The important point to note here is, you have to add coconut only when the vegetable is cooked and becomes dry.
• No need to cook after adding coconut. Just mix the grated coconut with the cooked beetroot and switch off the stove.
• Serve with plain rice sambar rice or any variety rice. This goes well even with chapatis and dosas.

Notes

Tips:

1. Never pour water while cooking poriyal varieties. Sprinkle only required water when needed.
2. If you want to avoid coconut you can replace coconut with a tbsp of fried gram powder.
3. This poriyal tastes great only with green chillies hence do not replace green chillies with red chilli or chilli powder.

Nutrition

Calories: 150kcal

Keyword beetroot palya, beetroot poriyal, beetroot stirfry

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Pictorial:

Preparation:

• Peel the skin of beetroot and grate it.
• Chop onion and slit green chillies.

Recipe to make beetroot poriyal:

• Heat oil in a pan; add mustard seeds and jeera seeds.

• Let them splutter and add gram, urad dal.

• Fry dals to golden brown color and add onions, green chillies and curry leaves.
• Saute onions to transparent color.

• Add turmeric powder and salt.

• Now add grated beetroot and mix with onion.

• Keep the flame in medium temperature, Sprinkle some water (approximately 2 tablespoons).
• Close with the lid and let the vegetable cook for 3 to 5 minutes.

• Beetroot takes around 5 minutes to get cooked. Again sprinkle few drops of water if needed in between.
• Once when the vegetable absorbs all the water and is cooked add grated coconut.
• The important point to note here is, you have to add coconut only when the vegetable is cooked and becomes dry.

• No need to cook after adding coconut. Just mix the grated coconut with the cooked beetroot and switch off the stove.

• Serve with plain rice sambar rice or any variety rice. This goes well even with chapatis and dosas.

Tips:

1. Never pour water while cooking poriyal varieties. Sprinkle only required water when needed.
2. If you want to avoid coconut you can replace coconut with a tbsp of fried gram powder.
3. This poriyal tastes great only with green chillies hence do not replace green chillies with red chilli or chilli powder.

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