Beetroot Poriyal Recipe – Authentic Indian Side Dish with Mustard Seeds

Last Updated on 3 months by Neha Deshmukh

Beetroot Poriyal Recipe – Authentic Indian Side Dish with Mustard Seeds

Hey everyone! If you’re looking for a simple, vibrant, and utterly delicious side dish, you have to try this Beetroot Poriyal. It’s a staple in South Indian homes, and honestly, once you make it, it’ll become a regular on your table too. I remember the first time my Amma (mom) made this for me – the bright pink color and the lovely aroma of mustard seeds just instantly made me happy. It’s comfort food at its finest!

Why You’ll Love This Recipe

This Beetroot Poriyal is more than just a pretty dish. It’s quick to make – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. It’s also incredibly versatile. It pairs beautifully with rice, roti, or even as part of a larger South Indian thali. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

Here’s what you’ll need to whip up this delightful poriyal:

• 1 big beetroot
• 1 medium onion
• ½ – 1 tsp pepper powder (adjust to your spice preference!)
• Salt to taste
• ½ tsp mustard seeds
• Curry leaves (a handful – don’t be shy!)
• Coconut oil

Ingredient Notes

Let’s talk ingredients for a sec. Coconut oil is key here. It really lends that authentic South Indian flavour. If you don’t have it, you can use vegetable oil, but the taste won’t be quite the same.

Mustard seeds and curry leaves are another dynamic duo. Make sure your mustard seeds are fresh – they should pop nicely when heated. And don’t skimp on the curry leaves; they add such a wonderful aroma!

As for beetroot, you can use any variety you like. I usually go for the regular red beetroot, but golden beetroot works beautifully too and adds a different visual appeal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a tablespoon or two of coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. You’ll know it’s ready when they start to splutter – that’s the fun part!
2. Next, add the finely chopped onions and sauté for 2-3 minutes, until they become translucent and softened.
3. Now, add the finely chopped beetroot, curry leaves, pepper powder, and salt. Give everything a good mix to make sure the beetroot is nicely coated.
4. Cover the pan and cook on low heat for 7-10 minutes, stirring occasionally. You want the beetroot to become tender but still retain a little bit of crunch.
5. Finally, give it one last stir, taste, and adjust the salt or pepper if needed. Serve hot!

Expert Tips

• Don’t overcook the beetroot! You want it to be tender-crisp, not mushy.
• Chopping the beetroot into evenly sized pieces ensures it cooks uniformly.
• If you’re short on time, you can grate the beetroot instead of chopping it. It will cook even faster.

Variations

• Vegan Adaptation: This recipe is naturally vegan, so you’re all set!
• Gluten-Free Adaptation: Naturally gluten-free too – perfect for everyone.
• Spice Level Adjustment: My friend, Priya, loves a good kick, so she always adds a pinch of red chilli powder along with the pepper. Feel free to do the same!
• Festival Adaptations: This poriyal is a classic side dish for Onam Sadya, the elaborate vegetarian feast served during the Onam festival in Kerala. It’s also great for any South Indian celebration.

Serving Suggestions

Beetroot Poriyal is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of rice and a dollop of yogurt.
• Pair it with roti or chapati for a light and healthy meal.
• Include it as part of a South Indian thali with sambar, rasam, and other vegetable dishes.
• It’s also lovely with a lentil-based curry like dal.

Storage Instructions

Leftover Beetroot Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What is Poriyal?

Poriyal is a dry vegetable stir-fry popular in South Indian cuisine. It’s typically made with a single vegetable, seasoned with mustard seeds, curry leaves, and other spices.

How do I know when the beetroot is cooked perfectly?

The beetroot should be tender enough to pierce easily with a fork, but still have a slight crunch.

Can I make this ahead of time?

While it’s best enjoyed fresh, you can chop the beetroot and onion ahead of time to save some prep work. Store them separately in the refrigerator until you’re ready to cook.

What other vegetables can I add to this poriyal?

You can definitely experiment! Cabbage, carrots, beans, and potatoes all work well in poriyal.

What is the best type of coconut oil to use?

Virgin coconut oil is ideal for its flavour and aroma. However, refined coconut oil also works well if you prefer a more neutral taste.

Enjoy making this Beetroot Poriyal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!