Beetroot Poriyal| South Indian Beetroot Stir-Fry

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):

1. 2 large beetroots
2. Salt, to taste
3. 1/2 teaspoon turmeric powder
4. 2 green chillies
5. 1/3 cup fresh grated coconut
6. 2 teaspoons sugar or to taste (optional)
7. 1 teaspoon oil
8. 1 teaspoon mustard seeds
9. 2 pinches of asafoetida
10. 1 sprig fresh curry leaves

Method:

1. Peel the beetroot and chop finely.
2. 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.
3. 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.
4. 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.
5. Separate the curry leaves from the stem. Keep aside.
6. 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.
7. 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!

Note:

1. Choose beetroot that is very fresh and firm, for best results.
2. 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.
3. Chop the beetroot finely, into small cubes, for the curry to cook well and fast.
4. 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.
5. 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.
6. 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!

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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.

I’m sending this recipe to Fiesta Friday #231. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.