Last Updated on 4 months by Neha Deshmukh

Beetroot Poriyal Recipe – Easy South Indian Beetroot Stir-Fry

Introduction

Oh, beetroot! It’s such an underrated veggie, isn’t it? For years, I avoided it, honestly. But then my amma (mom) made this Beetroot Poriyal for me, and wow – it completely changed my mind. It’s a simple South Indian stir-fry, packed with flavour, and comes together in under 20 minutes. It’s become a regular in my kitchen, and I’m so excited to share it with you! This isn’t just a recipe; it’s a little piece of my South Indian food heritage.

Why You’ll Love This Recipe

This Beetroot Poriyal is more than just a quick side dish. It’s vibrant, healthy, and bursting with the classic South Indian tempering flavours. It’s perfect for a weeknight meal, a lunchbox addition, or even as part of a festive spread. Plus, it’s a fantastic way to get your daily dose of veggies! You’ll love how easy it is to make, and how satisfying the results are.

Ingredients

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

• 2 tablespoons coconut oil or sesame oil (approx. 30ml)
• 2 cups chopped or grated beetroot (approx. 250g)
• 0.5-1 teaspoon chopped green chilies (adjust to your spice preference)
• 10-12 curry leaves
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 pinch asafoetida (hing)
• Salt to taste
• 0.33 cup water (approx. 80ml)
• 3-4 tablespoons grated fresh coconut (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Beetroot: You can use pre-grated beetroot to save time, but freshly grated always tastes best. I prefer to grate it coarsely for a bit of texture.
• Green Chilies: I like to use green chilies for a nice kick, but you can adjust the amount or even remove them altogether if you prefer a milder flavour.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. Don’t skimp on these!
• Urad Dal: This adds a lovely nutty flavour and texture.
• Asafoetida (Hing): A little goes a long way! It adds a unique savoury depth.

Coconut Oil vs. Sesame Oil

Traditionally, sesame oil is used in some South Indian cooking, especially in Tamil Nadu. However, coconut oil is also incredibly common, and I personally prefer it for this recipe. It lends a subtle sweetness that complements the beetroot beautifully. Feel free to use whichever you prefer!

The Significance of Urad Dal in South Indian Cooking

Urad dal isn’t just a lentil; it’s a flavour powerhouse! It’s frequently used in tempering (the process of blooming spices in oil) and adds a wonderful nutty, earthy flavour to dishes. It’s a staple in many South Indian recipes.

Understanding Asafoetida (Hing) and Its Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but when cooked, it transforms into a savoury, umami-rich flavour. It’s also known for its digestive properties – a little bonus!

Regional Variations in Beetroot Poriyal – Tamil Nadu vs. Kerala

While the basic concept of Beetroot Poriyal remains the same, there are slight regional differences. In Tamil Nadu, it’s often made with a bit more grated coconut. In Kerala, you might find a touch of tamarind paste added for a tangy flavour. This recipe leans towards the Tamil Nadu style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over low heat. This is important – we want to bloom the spices gently, not burn them.
2. Add the mustard seeds and let them crackle. You’ll know they’re ready when they start popping and spluttering.
3. Add the urad dal and fry until golden and aromatic. Keep stirring so it doesn’t stick!
4. Stir in the green chilies, curry leaves, and asafoetida. Mix well for about 30 seconds, until fragrant.
5. Add the chopped or grated beetroot. Season with salt and mix thoroughly to coat the beetroot with the spices.
6. Pour in the water, cover the pan, and cook on medium-low heat until the beetroot softens. This usually takes about 10-12 minutes. Stir occasionally to prevent sticking.
7. Once the beetroot is cooked, add the grated coconut. Mix well and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook it in two batches to ensure the beetroot cooks evenly.
• Adjust the amount of water depending on the texture you prefer. For a drier poriyal, use less water.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies for a milder flavour. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves adding a tiny bit of Kashmiri chili powder for colour and mild spice.
• Add other veggies: Carrots, beans, or even potatoes can be added to the poriyal for a mixed vegetable version.

Gluten-Free Confirmation

Good news! This Beetroot Poriyal is naturally gluten-free.

Festival Adaptations – Incorporating into a South Indian Sadhya

Beetroot Poriyal is a wonderful addition to a traditional South Indian Sadhya (festive vegetarian meal). It adds a lovely colour and texture to the spread.

Serving Suggestions

Beetroot Poriyal is best served hot with:

• Rice and sambar
• Roti or chapati
• Curd or yogurt
• A side of papadums

Storage Instructions

Leftover Beetroot Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Poriyal and what makes it different from other stir-fries?

Poriyal is a Tamil word for stir-fry, but it’s specifically a dry stir-fry tempered with mustard seeds, urad dal, and curry leaves. It’s a staple in South Indian cuisine.

Can I use pre-grated beetroot for this recipe?

Yes, absolutely! It will save you some time. Just make sure it’s not pre-cooked.

How can I adjust the cooking time for different beetroot sizes?

Smaller, diced beetroot will cook faster than larger, grated beetroot. Check for tenderness with a fork – it should be easily pierced.

What are the best accompaniments for Beetroot Poriyal?

Rice and sambar are a classic pairing. It also goes well with roti, chapati, and curd.

Can I make this dish ahead of time? If so, how?

You can prep the ingredients (chop the beetroot, measure out the spices) ahead of time. However, it’s best to cook the poriyal just before serving for the best flavour and texture.