Easy South Indian Beetroot Poriyal recipe

Beetroot Poriyal is a delicious and easy South Indian stir-fry made with grated beetroots, spices and coconut. It's a great way to add more vegetables to your meals without sacrificing flavor! This vegan dish is easy to make and can be served as an accompaniment or side-dish for any meal. Beetroot Poriyal has many health benefits including being high in fiber, vitamins A & C, potassium and iron. Additionally, the addition of spices like cumin seeds adds a nice flavor that complements the natural sweetness of the beetroots. In short, this flavorful dish is sure to become a favorite!

Why should you make beetroot poriyal?

• Firstly, it is a quick and easy recipe. It can be prepared in under 20 mins from scratch.
• The poriyal recipe is quite versatile. It can be prepared with or without spices like turmeric or chilli powder. I sometimes even like to add a teaspoon of tamarind extract to the poriyal when it is cooking. You can also prepare beetroot poriyal without adding grated coconut as well.

Ingredients to make beetroot poriyal recipe

Coconut oil

The poriyal tastes sublimely good if cooked in coconut oil. Coconut oil is rich in medium-chain fatty acids which helps support heart health, brain function and metabolism. It has a high smoke point so it can be used for higher temperature cooking without breaking down or releasing toxic fumes. The flavor of coconut oil adds a subtle sweetness to dishes that enhances the other ingredients. Additionally, it's high in antioxidants which help boost the immune system and reduce inflammation.

Mustard seeds, split urad dhal, asafoetida, curry leaves and whole dry red chilli

These ingredients are added to super hot coconut oil and allowed to crackle. The tempering imparts the poriyal recipe with a unique and subtle flavor.

Onion

I like to saute a couple of tablespoons of onion before adding the beetroot although it is not strictly essential to the recipe.

Beetroot

Beetroot adds a vibrant color and sweet flavor to the dish that really enhances the other ingredients. It's also incredibly healthy, being packed with essential vitamins and minerals such as Vitamins A & C, potassium, iron and fiber. Beetroot is also rich in antioxidants which help boost the immune system and reduce inflammation.

Shredded coconut

Adding shredded coconut to the poriyal gives it a crunchy texture and subtle sweetness that’s hard to beat. Coconut is also incredibly nutritious, containing medium-chain fatty acids which are beneficial for heart health, brain function, and metabolism. It's also high in fiber which helps lower cholesterol and promote digestive health. The addition of coconut to this dish really adds another depth of flavor that rounds off the other ingredients perfectly.

How to make beetroot poriyal ?

• Add the tempering ingredients to the hot coconut oil in a kadai/ wok pan. Once the mustard seeds start sputtering, add the onions and saute until translucent.
• Add the beetroots and salt and saute for 2 mins until the raw smell of the beetroot goes away.
• Add about ¼ cup of water. Cover and cook the beetroot in medium flame until tender.
• If you find that the water has evaporated before the beetroots are fully cooked, sprikle a little more water and cook until done.
• When the beetroot has fully cooked through, add about ¼ cup of shredded coconuts, saute for a minute or two and turn of the stove.

Storage Instructions

Beetroot poriyal if prepared with coconuts need to consumed the same day as coconut tends to spoil when left over for later. Beetroot poriyal without coconut can be stored for up to two days in the refrigerator and reheated as needed. To store this easy beetroot poriyal, simply transfer it into an airtight container or jar and place it in the fridge. Make sure to consume within two days of making for optimal freshness and flavor!