Beetroot Poriyal

4.75 from 4 votes

Beetroot Poriyal is a simple nutritional subzi where cooked beetroot is sautéed with spices along with coconut. Its colorful and tasty poriyal goes well as a side dish for any conventional South Indian Lunch menu.

Prep Time10

Cook Time15

Total Time25

Course: Dry Curry, Poriyal

Cuisine: South Indian, Tamil Nadu

Servings: people

Calories: 136kcal

Author: Sowmya Venkatachalam

Ingredients

250 grams Beetroot
¼ teaspoon Turmeric Powder
2 teaspoon Grated Coconut
½ teaspoon Sambar Powder (or Red chili powder)
1 teaspoon Salt adjust to your taste

For Seasoning

1 teaspoon Cooking Oil
1 teaspoon Mustard Seeds
1 teaspoon Split Urad Dal
1 fistful Curry Leaves
1 Green chili (Optional)
¼ teaspoon Asafoetida (Asafetida / Hing)

Instructions

Wash the beetroot and peel the outer skin of Beetroot. Then chop it into smaller pieces. Alternatively you can grate it also
Heat oil in a pan and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal and fry till the dal turns golden brown color. Add Hing, Green chili and curry leaves and fry for 30 seconds
Then add chopped beetroot and half a cup of water along with salt, turmeric powder and sambar powder (or red chilli powder) and mix well. Cover it with a lid and allow it to cook completely. Check the water level and if the beetroot is still not cooked, sprinkle some more water. Normally sprinkling little water itself makes beetroot let out more water.
Once beetroot is cooked completely and the water is drained, add grated coconut and mix well and remove from flame
Serve the yummy beetroot poriyal with rice.

Notes

Pressure cook the beetroot to save the time and fuel. I always pressure cook the beetroot and then add it after tempering. Give it three whistles on the pressure cook to get a completely cooked beetroot.
You can also grate the beetroot instead of chopping them. Kids will love the grated beetroot.

Nutrition