This simple Beetroot Poriyal had been sitting in my drafts for quite some time. There isn’t a complicated story behind it—it is simply one of those everyday vegetable dishes we regularly prepare at home.
This is the way we make beetroot poriyal in our Kongunadu-style cooking. Grated beetroot is cooked with a simple tempering of mustard seeds, dals, curry leaves, green chilies, and onion. It is colorful, mildly sweet, and makes an easy side dish for a traditional South Indian meal.
Beetroot Fry / Beetroot Poriyal
Recipe Details
Side Dish
Kongunadu
Sashi
20 minutes
2
Ingredients
- Beetroot – 2
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Split urad dal – 1/2 tsp
- Chana dal – 1/2 tsp
- Curry leaves – 1 sprig
- Green chilies – 4, slit
- Onion – 1/2 medium, chopped
- Salt – to taste
- Water – 1/2 cup
Preparation
- Peel the beetroot and grate it using a grater.
- Chop the onion.
- Slit the green chilies lengthwise.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the split urad dal, chana dal, and curry leaves. Fry briefly until the dals begin to turn lightly golden.
- Add the slit green chilies and chopped onion.
- Sauté until the onion becomes soft and lightly golden.
- Add the grated beetroot and salt. Mix well.
- Add 1/2 cup water and cook over medium heat for about 10–15 minutes.
- Stir occasionally and continue cooking until the beetroot is tender and the water has completely evaporated.
- Remove from the heat and serve warm.
Tips
Grated or Chopped: Instead of grating the beetroot, you can cut it into small cubes and follow the same cooking method. Cubed beetroot may take a little longer to become tender.
Natural Sweetness: Beetroot is naturally sweet. If the beetroot you are using is less sweet and you prefer a sweeter poriyal, a little sugar can be added if desired.
Coconut: For a more traditional poriyal-style finish, add some freshly grated coconut at the end of cooking, if desired.
Dry Finish: Allow the excess water to evaporate completely so the poriyal remains dry rather than watery.
Serving Suggestion
Serve Beetroot Poriyal with steamed white rice, sambar rice, curd rice, or chapati.
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