Beetroot Poriyal: a South Indian-style dry stir-fry

Beetroot Poriyal Recipe

🔸 Ingredients (Serves 2–3):

Ingredient	Quantity
Beetroot (medium)	2, peeled and grated/chopped finely
Grated coconut	3–4 tbsp
Oil (preferably coconut or vegetable oil)	1 tbsp
Mustard seeds	1 tsp
Urad dal (split black gram)	1 tsp
Dried red chilies	1–2, broken
Green chili (optional)	1, slit
Curry leaves	6–8 leaves
Hing (asafoetida)	A pinch
Turmeric powder	¼ tsp
Salt	To taste
Water	2–3 tbsp (for cooking)

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🔸 Instructions:

1. Prep the beetroot:

• Wash, peel, and grate or finely chop the beets. Grated beetroot cooks faster and gives a softer texture, while chopped beetroot retains a firmer bite.

2. Heat the oil:

• In a pan or kadai, heat 1 tbsp of oil on medium flame.

• Add mustard seeds and let them splutter.

• Add urad dal and sauté till golden.

• Add broken red chilies, green chili (if using), curry leaves, and a pinch of hing.

3. Cook the beetroot:

• Add the grated or chopped beetroot to the pan.

• Add turmeric powder and salt to taste.

• Sprinkle 2–3 tbsp of water, mix well, and cover the pan.

• Cook on low-medium heat for 8–10 minutes, stirring occasionally, until the beetroot is tender but not mushy.

4. Finish with coconut:

• Once the beetroot is cooked, add the grated coconut.

• Mix well and sauté for 1–2 minutes without the lid.

• Taste and adjust salt if needed.

5. Serve:

• Serve hot with steamed rice, sambar, or rasam.

• Also pairs well with curd rice or as a side with chapati.

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✅ Tips:

• For a no-onion, no-garlic version (as above), skip onions entirely. But you can sauté chopped onions after tempering for a variation.

• Coconut is essential for authentic poriyal flavor—use fresh or frozen grated coconut.

• You can prep the beets in advance and refrigerate them to save time.