Beetroot Poriyal is a lightly spiced South Indian special preparation made with beets, coconut, spices and herbs. The addition of spices and coconut add to the earthiness of this tasty dish.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 2 tablespoons coconut oil (or sesame oil (gingelly oil))
  • 2 cups beetroot ((finely chopped or grated) or 2 medium to large beetroot or 250 grams)
  • ½ to 1 teaspoon chopped green chillies (or 1 green chilli)
  • 10 to 12 curry leaves (- chopped or kept whole)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal ((split and husked black gram))
  • 1 pinch asafoetida ((hing))
  • salt (as required)
  • ⅓ cup water (or add as required)
  • 3 to 4 tablespoons coconut (- fresh and grated)

Method

  1. In a pan heat the coconut oil or gingelly oil (til ka tel or sesame oil made from raw sesame seeds). Keep heat to a low and add mustard seeds.
  2. When the mustard seeds begin to crackle, add urad dal. Stirring often fry the urad dal till they get golden and aromatic.
  3. Then add chopped green chillies, curry leaves (chopped or whole) and asafoetida. Mix well.
  4. Then add finely chopped or grated beetroot.
  5. Mix very well.
  6. Add salt as per taste and mix again.
  7. Add ⅓ cup of water or add as required.
  8. Cover the pan with a lid and let the beetroot cook on a low to medium-low heat.
  9. In between do check and stir. If the water dries up, then you can add some water and then continue to cover and cook.
  10. The beetroot should soften, become tender and get cooked completely. Before proceeding to the next step ensure there is no water in the pan. If the beetroot pieces have softened and there is some water, then cook without lid, so that all the water evaporates.
  11. Lastly add 3 to 4 tablespoons grated fresh coconut. Mix very well. Switch off the heat and cover pan.
  12. Serve the Beetroot Poriyal hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice. It can also be had with chapati or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.