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Beetroot poriyal recipe, south Indian poriyal

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beetroot-poriyal-recipe
Beetroot poriyal is a mild dish with medium or less spice, cooked as south Indian accompaniment for lunch along side rice and other gravies.

I am making beetroot poriyal only second time in my life. That’s because Vj hates beets. I had no thoughts about it, but it’s been ages since I had this veggie. I really got bored of my cooking with the few veggies in routine,which will be Aj’s favourite mostly.

The veggies I like both dad and son wont like.  I will be mostly lazy to cook for my taste, and also I eat anything and everything. So no problem. I picked beets to bring a change in my cooking and made both of them eat this veggie the other day. I hope once in a while it IS OK for them.

beetroot-curry-recipe

beetroot-poriyal-recipe
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Beetroot poriyal recipe

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • 2 Beetroot
  • 1 Onion
  • 1/4 cup Coconut grated
  • 1 & 1/2 tsp Sambar powder
  • Salt - As needed
  • 1 pinch Sugar

To temper

  • 2 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 1 sprig Curry leaves

Instructions

  • Peel the skin of beets,wash it and cut into tiny cubes. Chop onion finely. Refer this post for detailed picture to learn how to chop.
  • Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cut beet root,sugar and fry for 2 minutes in medium flame.
  • Add 1/4 cup water,salt and cook covered for 4-6 minutes or until done. Add the sambar powder and give a quick stir and then lastly the grated coconut. Stir for a minute and transfer to the serving bowl.

Notes

  • Adding sambar powder lastly helps to retain the colour of the beets.
  • You can skip sambar powder and temper with 2 red chillies while tempering.

Method:

    1. Peel the skin of beets,wash it and cut into tiny cubes. Refer this post to learn how to chop beets in detail.
    2. Chop onion finely. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the chopped onion, cut beet root, sugar and fry for 2 minutes in medium flame.
    3. Sprinkle 1/4 cup water,salt and cook covered for 4-6 minutes or until done. Add the sambar powder and give a quick stir and then lastly the grated coconut. Stir for a minute and transfer to the serving bowl.

Serve as an accompaniment for rice or you can also mix with rice and sesame oil/ghee and enjoy this poriyal!

beetroot-stir-fry-recipe

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Comments

  66. Hee Hee! I used to run away from this veggie in the hostel basically because all the water the cook used to cook ran right around the thali and colour everything bright red.
    But this looks so very tempting and I think I am going get my folks to eat this too. I fully agree once in a while it has to be the chefs taste too.
    kab tak sherni ghas khayegi?
    Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

    Reply

  110. Looks delicious raks..I'm new to cooking (newly married),everyday from breakfast to dinner ,I used to follow your receipes only.. And I'm having a doubt that sambar powder is sakthi sambar powder right or homemade chilli powder?

    Reply

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