Beetroot Poriyal Recipe – Authentic Indian Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Beetroot Poriyal Recipe – Authentic Indian Stir-Fry with Coconut

Hey everyone! If you’re looking for a vibrant, flavorful side dish that’s super easy to make, you have to try this Beetroot Poriyal. It’s a classic South Indian stir-fry, and honestly, it’s one of my go-to recipes when I want something healthy, delicious, and quick. I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a family favorite!

Why You’ll Love This Recipe

This Beetroot Poriyal is more than just a simple stir-fry. It’s a burst of color and flavor! The sweetness of the beetroot is perfectly balanced by the spicy tempering and the subtle sweetness of coconut. Plus, it comes together in under 30 minutes – perfect for a weeknight dinner. It’s a fantastic way to enjoy beetroot if you’re not a fan of its earthy taste on its own.

Ingredients

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

• 500 grams Beetroot, diced
• 2 teaspoon Peanut oil
• ½ teaspoon Urad dal (split black lentils)
• ½ teaspoon Cumin seeds
• ½ teaspoon Mustard seeds
• 2 Green chillies, chopped (adjust to your spice preference!)
• 1 teaspoon Minced ginger
• 1 sprig Curry leaves
• 1 Big red onion, chopped
• ¾ teaspoon Salt
• 5 tablespoon Shredded coconut

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh beetroot really makes a difference – the flavor is just so much better. Don’t worry about peeling the beetroot if it’s young and tender, just give it a good scrub.

The tempering spices – urad dal, mustard seeds, and cumin – are the heart of South Indian cooking. They create this incredible aroma and flavor base. Don’t skip them! And please, if you can, use fresh curry leaves. They have a unique citrusy aroma that dried leaves just can’t replicate. Finally, freshly shredded coconut is best, but unsweetened desiccated coconut will work in a pinch. The fresh coconut adds a lovely texture and sweetness that really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the beetroot ready. Steam the diced beetroot until it’s tender. You can use a pressure cooker (about 3-4 minutes under pressure) or a steamer. I usually use the pressure cooker to save time.
2. Now, heat the peanut oil in a pan over medium heat. Once hot, add the urad dal, mustard seeds, and cumin seeds. Let them splutter – this is where the magic happens! You’ll know they’re ready when the mustard seeds start to pop.
3. Add the chopped green chillies, minced ginger, and curry leaves to the pan. Sauté for about a minute, until fragrant. Your kitchen should be smelling amazing right about now!
4. Next, stir in the chopped onions and salt. Cook until the onions turn soft and translucent – about 5 minutes.
5. Add the steamed beetroot to the pan and sauté for 2-3 minutes, mixing well to combine all the flavors.
6. Finally, add the shredded coconut and toss gently. Remove from heat and serve hot with rice.

Expert Tips

• Don’t overcook the beetroot! You want it tender, but still holding its shape.
• Keep a close eye on the tempering spices – they can burn quickly.
• Adjust the amount of green chillies to your liking.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things mild, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder.
• Regional Variations: In Tamil Nadu, they sometimes add a pinch of turmeric powder for color and flavor. Kerala style poriyals often include a touch of asafoetida (hing) in the tempering.
• Using different types of coconut: My friend’s grandmother always used dried coconut flakes that she toasted lightly before adding to the poriyal. It gives a lovely nutty flavor!

Serving Suggestions

Beetroot Poriyal is best served hot with a simple bowl of rice. It also pairs beautifully with dal, sambar, and rasam. It’s a great side dish for any South Indian meal, or even as part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

1. What is the best way to dice beetroot for even cooking?

I find that dicing the beetroot into roughly ½ inch cubes works best. This ensures that all the pieces cook evenly.

2. Can I use pre-shredded coconut for this recipe? What’s the difference in taste?

You can! Pre-shredded coconut is convenient, but fresh coconut has a much more vibrant flavor and texture. If using pre-shredded, look for unsweetened.

3. How can I adjust the spice level of this Beetroot Poriyal?

Easily! Reduce or omit the green chillies. You can also add a pinch of red chilli powder for extra heat.

4. Can this poriyal be made ahead of time?

It’s best enjoyed fresh, but you can steam the beetroot and chop the vegetables ahead of time. Then, just quickly stir-fry everything when you’re ready to serve.

5. What is the significance of the tempering process (tadka/chhonk) in this recipe?

The tempering process is essential in Indian cooking! It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the dish. It’s what gives Indian food its unique character.