Last Updated on 3 months by Neha Deshmukh

Beetroot Fry Recipe – Authentic Indian Beetroot Poriyal with Peanuts

Introduction

Oh, beetroot! It’s one of those vegetables that always feels a little bit special, isn’t it? Maybe it’s the gorgeous color, or maybe it’s because it’s so good for you. But honestly, it’s the taste when cooked just right that really gets me. This Beetroot Fry, or Beetroot Poriyal as we call it at home, is a South Indian classic. It’s quick, easy, and packed with flavor – a perfect side dish for a simple weeknight meal. I first made this when I was trying to get my kids to eat more veggies, and it was a surprising hit! The slight sweetness from the jaggery and the crunchy peanuts really make all the difference.

Why You’ll Love This Recipe

This isn’t just any beetroot fry. It’s a little slice of South Indian comfort food. Here’s why you’ll adore it:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: A beautiful balance of sweet, spicy, and savory.
• Healthy: Beetroot is a nutritional powerhouse.
• Versatile: Goes perfectly with rice, roti, or even as part of a larger Indian thali.
• Textural Delight: The soft beetroot combined with the crunch of peanuts is just chef’s kiss.

Ingredients

Here’s what you’ll need to make this delicious Beetroot Poriyal:

• 3 medium beetroot (about 300g)
• 3 tbsp fresh coriander, chopped
• 2 tbsp cooking oil (I prefer sunflower or vegetable oil)
• 1 tbsp urad dal (split black lentils)
• 3-4 dry red chilies
• 2 tbsp coriander seeds
• 1 tbsp roasted peanuts
• 1 tsp tamarind paste
• 1 tsp jaggery (or brown sugar)
• ½ tsp mustard seeds
• ¼ tsp asafoetida (hing)
• 4-5 curry leaves

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic South Indian flavor.

• Urad Dal: This little lentil adds a wonderful nutty flavor and helps bind the spice mix. Don’t skip it!
• Tamarind Paste: This provides a lovely tanginess that balances the sweetness. You can find it at most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water and extract the paste.
• Jaggery: Traditional jaggery is best, but brown sugar works in a pinch. It adds a subtle caramel-like sweetness.
• Spice Levels: South Indian cuisine can vary quite a bit in spice levels. Feel free to adjust the number of red chilies to your liking. My grandmother always used 5-6, but I usually stick to 3-4!
• Beetroot: Smaller to medium sized beetroots are sweeter and more tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Spice Mix: Heat 1 tbsp of oil in a small pan. Roast the urad dal until golden brown and fragrant. Add the coriander seeds and red chilies, and roast for another minute. Let it cool completely, then grind it with the roasted peanuts, tamarind paste, and jaggery into a coarse powder.
2. Temper the Spices: In a larger pan, heat the remaining 1 tbsp of oil. Add the mustard seeds and let them splutter. Then, add the asafoetida and curry leaves. Sauté for a few seconds until fragrant.
3. Cook the Beetroot: Add the grated beetroot to the pan and sauté for a couple of minutes. Cover the pan and cook on medium heat until the beetroot is tender – about 10-15 minutes. Stir occasionally to prevent sticking.
4. Combine & Sauté: Mix the ground spice powder into the cooked beetroot. Add the chopped coriander.
5. Final Touch: Sauté everything together on low heat for 6-7 minutes, stirring constantly, until well combined and heated through. Serve hot!

Expert Tips

• Grate, Don’t Chop: Grating the beetroot helps it cook faster and more evenly.
• Don’t Overcook: You want the beetroot to be tender, but still have a little bit of bite.
• Fresh Curry Leaves: Fresh curry leaves make a huge difference in flavor. If you can’t find them, you can use dried, but the aroma won’t be quite the same.
• Spice Powder Consistency: The spice powder should be coarse, not super fine. This adds to the texture of the poriyal.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: For a milder poriyal, reduce the number of red chilies or remove the seeds. For extra heat, add a pinch of cayenne pepper.
• Gluten-Free: This recipe is naturally gluten-free.
• Festival Adaptations: This poriyal is often served as part of a traditional Onam or Sadya feast in Kerala. My aunt always makes a huge batch for these occasions!

Serving Suggestions

This Beetroot Fry is incredibly versatile. Here are a few ways to enjoy it:

• With a simple bowl of rice and dal.
• As a side dish with roti or chapati.
• As part of a larger Indian thali (platter).
• Alongside sambar and rasam for a complete South Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its crunch, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of beetroot to use for this fry? Smaller to medium-sized beetroots are best, as they tend to be sweeter and more tender.
• Can I make the spice powder ahead of time? Absolutely! You can make the spice powder up to a week in advance and store it in an airtight container at room temperature.
• How should I store the spice powder? Store it in a cool, dry place in an airtight container.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent aroma, but it adds a unique savory flavor. If you can’t find it, you can omit it, but it won’t be quite the same.
• How can I adjust the sweetness of the poriyal? Adjust the amount of jaggery (or brown sugar) to your liking. Start with 1 tsp and add more if needed.
• Can this beetroot fry be made with other root vegetables? Yes! You can try it with carrots, potatoes, or even sweet potatoes. Just adjust the cooking time accordingly.