Beetroot Poriyal is an absolute favourite in our household. We love having it with piping hot sambar or rasam and rice – often a weekend special lunch at home! 🙂
Beetroot and coconut is a match made in heaven, I think, and this South Indian-style stir-fry incorporates that very combination. The addition of curry leaves, mustard and green chillies elevates the taste of the dish to a whole new level. It is amazing how this Beetroot Poriyal uses a few ingredients, and how it can be put together so very easily, but is so delicious!
Here is how we make this easy-peas Beetroot Poriyal.
Ingredients (3-4 servings):
- 2 large beetroots
- Salt, to taste
- 1/2 teaspoon turmeric powder
- 2 green chillies
- 1/3 cup fresh grated coconut
- 2 teaspoons sugar or to taste (optional)
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 2 pinches of asafoetida
- 1 sprig fresh curry leaves
- Peel the beetroot and chop finely.
- Heat oil in a heavy-bottomed pan. Add in the mustard seeds, and let them pop. Now, add the asafoetida to the pan, and let it stay in for a couple of seconds.
- Add the finely chopped beetroot to the pan. Add a little water, salt and turmeric powder. Cook, covered, on medium flame till the beetroot is done but still retains a bit of a crunch. Stir intermittently, to prevent sticking to the bottom of the pan. Add in a bit more water if necessary. It should take about 5 minutes.
- In the meanwhile, chop the green chillies and add them in a mixer jar. Add the fresh grated coconut too. Pulse a couple of times or till you get a dry coconut-chilly paste. Keep aside.
- Separate the curry leaves from the stem. Keep aside.
- When the beetroot is cooked with a bit of a crunch, remove the lid. Keeping the flame on medium, add in the sugar (if using), the curry leaves and the coconut-green chilly paste to the pan. Mix well. Taste and adjust seasonings if needed.
- Cook the Beetroot Poriyal on medium flame, uncovered, till the bite in the beetroot is gone and it is well cooked – this should take a couple of minutes. Done!
- Choose beetroot that is very fresh and firm, for best results.
- Beetroot is naturally sweet, so there is no need to add sugar to this stir-fry, really. We are also adding fresh coconut to it, which has a sweetness of its own. Sometimes, though, the beetroot might not be sweet naturally, in which case you can add in a bit of sugar to taste.
- Chop the beetroot finely, into small cubes, for the curry to cook well and fast.
- Remember to cook the curry on medium flame, first covered and then uncovered, to prevent any burning and to ensure even cooking. Add in only a little water initially to cook the beetroot in.
- Adjust the quantity of green chillies and coconut you use, depending upon your personal taste preferences. You can add as much or as little of it as you want.
- Finely chopped fresh coriander can be added to the Beetroot Poriyal too, if you want, as can finely chopped onions and shelled green peas. I usually skip these.
Did you like this recipe? Do tell me, in your comments!
This post is for the A-Z Recipe Challenge. The A to Z challenge was initiated on a Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.. This month’s Alphabet is ‘B’ and I decided to make/cook Beetroot Poriyal.