South Indian Food

Straightforward and Nutritious Beetroot Poriyal Recipe

May 5, 2024

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Learn to make easy but scrumptious South Indian-style steamed beets stir fry, aka beetroot poriyal, with detailed stepwise footage.

beets stir fry served in white bowl with a spoon inside

Beetroot poriyal or stir fry is a straightforward rice accompaniment ready by steaming the vegetable and tempering it with mustard seeds, urad dal, chana dal, purple chilies, and coconut. Oh yeah, and I forgot there may be yet another secret ingredient. Learn additional forward for the key ingredient and useful suggestions for chopping beets simply. 🙂

Bounce to:

Beets or beetroot are one among the many superb root greens loaded with important vitamins; beetroots are an amazing supply of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. (referred right here)

Whereas steamed beetroots are nice for salads, you may make scrumptious dishes with steamed beetroot like this poriyal. This South Indian poriyal is straightforward and pairs nicely with any rice-based dishes, or you possibly can take pleasure in it as a salad with a aspect of soup. It’s a beginner-friendly recipe, and the method is simple.

Steam the beetroot as a part of weekend meal prep.

Chopping or grating beets is time-consuming. For me, grating beets and carrots is relatively simpler than chopping. However I can not at all times put together grated beets poriyal.

So here’s what I do:

Peel the pores and skin and stress cook dinner the beets complete or halved.
For those who use stress cooking in a stove-top stress cooker, cook dinner the beets for 3 whistles and launch the stress naturally.
If utilizing an Immediate Pot, stress cook dinner the beets for five minutes at excessive stress and let the stress launch naturally.

You can even stress cook dinner the beets throughout your weekend meal prep. As soon as it’s cooled, you possibly can refrigerate and chop it when required. Steamed beets are straightforward to cut, and it turns into a lot simpler in case you have a chopper. You need to use steamed beets for salad, this stir fry, and sandwiches.

Elements required

Beets: I used 4 medium-sized beets approx. 500 grams.

To Mood: We’d like oil, mustard seeds, dried purple chilies, urad dal, chana dal, curry leaves, and cinnamon. Sure, that’s the key ingredient that I discussed earlier than. Including a small piece of cinnamon provides a delicate taste and enhances the style.

Coconut: South Indian poriyal is incomplete with out coconut. You need to use freshly grated coconut frozen thawed at room temperature or unsweetened dry coconut.

And, in fact, we’d like salt and water to steam the beets—additionally some cilantro to garnish.

Storing and Serving recommendations

This beet poriyal pairs nicely with any rice dishes or flavored rice recipes. I often steam the beets and make the required quantity of poriyal. However you may make the poriyal and refrigerate for as much as 2 days.

overhead shot of south indian style beets poriyal served in a white bowl

Dietary specs

This beetroot poriyal is of course a vegan and nut-free dish. Use gluten-free asafoetida or skip the identical for a gluten-free model.

make beetroot poriyal

Wash the beetroots and peel the pores and skin.
Steam the beets in your most well-liked manner. I used my stress cooker to steam the beets. Add one cup of water and place on the steaming rack. Place the beets on prime like under, stress cook dinner for 3 whistles, and let the stress launch naturally.

Take away the beets, allow them to cool, and chop them into small squares. I sliced them just like the one under.

And I used a chopper to cut the beets into small squares.

Now warmth the kadai and add oil.
As soon as the oil is scorching, add the mustard seeds, urad dal, and chana dal. Add the cinnamon, dried purple chilies damaged into small items, and curry leaves and sauté for 30 seconds as they begin to splutter.

Then, add the chopped beets and salt. Combine them nicely.

adding steamed, chopped beetroot and salt

A small quantity of water will ooze out and cook dinner till the water evaporates.
As soon as all of the water is evaporated, add the grated coconut and blend nicely.

adding coconut to the south indian beetroot stirfry

Saute for one to 2 minutes, add chopped cilantro and switch off the warmth.

Yummy beetroot poriyal is prepared.

Recipe Notes

As beetroots are root greens, wash them properly to take away the dust.
Regulate salt and the dried chilies to style.
Cinnamon is non-compulsory, however I like to recommend including it.
Skip the asafoetida for a gluten-free model, or use a gluten-free model.

Variations and substitutions

Including onion – I made this beet poriyal with out onion and garlic. However add one crushed garlic and ½ cup finely chopped onion and saute nicely earlier than including the beets. You’ll be able to add onions alone.

Including dry coconut – As I discussed earlier than, you possibly can add unsweetened coconut.

Including almond flour – If you wish to skip coconut, add unblanched almond flour. Or skip each coconut and almond flour.

Altering tempering substances – You can even mood with mustard and cumin seeds and skip urad and chana dal.

Extra beet recipes

📖 Recipe

square image of beets stir fry served in white bowl placed on green mat

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Beetroot Poriyal | South Indian fashion Beetroot Stir-fry

Learn to make easy but scrumptious South Indian-style steamed beets stir fry, aka beetroot poriyal, with detailed stepwise footage.

Prep Time10 minutes

Prepare dinner Time30 minutes

Complete Time40 minutes

Course: Facet Dish

Delicacies: Indian, South Indian

Servings: 6

Energy: 335kcal

Elements

Measurement Particulars: 1 cup = 240ml; 1 tbsp= 15ml; 1 tsp = 5ml;

Directions

Wash the beetroots and peel the pores and skin.
Steam the beets in your most well-liked manner. I used my stress cooker to steam the beets. Add one cup of water and place on the steaming rack. Place the beets on prime like under, stress cook dinner for 3 whistles, and let the stress launch naturally.
Take away the beets, allow them to cool, and chop them into small squares. I sliced them just like the one under.
And I used a chopper to cut the beets into small squares.
Now warmth the kadai and add oil.
As soon as the oil is scorching, add the mustard seeds, urad dal, and chana dal. Add the cinnamon, dried purple chilies damaged into small items, and curry leaves and sauté for 30 seconds as they begin to splutter.
Then, add the chopped beets and salt. Combine them nicely.
A small quantity of water will ooze out and cook dinner till the water evaporates.
As soon as all of the water is evaporated, add the grated coconut and blend nicely.
Saute for one to 2 minutes, add chopped cilantro and switch off the warmth.
Yummy beetroot poriyal is prepared.

Notes

As beetroots are root greens, wash them properly to take away the dust.
Regulate salt and the dried chilies to style.
Cinnamon is non-compulsory, however I like to recommend including it.
Skip the asafoetida for a gluten-free model, or use a gluten-free model.

Diet

I’m not a nutritionist. The dietary info is supplied as a courtesy and is an estimate solely. It varies relying upon the product varieties or manufacturers.

Replace Notes: Earlier posted in 2016, now up to date the submit with recipe card, new footage.

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