ABOUT THIS RECIPE – SouthIndian Stir fry with Beet & Coconut
Beetroot Poriyal is also known by different names in the South of India such as Beetroot curry and Beetroot Podtuval in Palakkad cuisine.
Made with beetroot, coconut and tempering spices, this easy side dish features regularly on our lunch & dinner menu. This curry is also served on a banana leaf on Onam Sadhya as well as in traditional Wedding recipes.
South Indian Cuisine is comforting and healthy. They are light on your stomach as there are hardly any spices powders in the recipe. This Cuisine offers a perfect balanced meal without any compromise in flavors.
This Poriyal can be made in 2 ways which ever way suits you the best!
- First method – pressure cook the beetroot, dice them in pieces and then temper in spices
- Second method – dice the beetroot, temper in spices and cook them in a pan/ wok.
Arguably those prefer to dice them first always do – They find the beet curry has got that extra oomph in flavors.
But I am all about quick and easy cooking. So I prefer the first method!!
What is Poriyal?
Poriyal is a dry side dish made by sautéing vegetables sautéed in tempering spices and finally garnished with freshly grated coconut. In other words – Poriyal is a dry stir fry recipe made with vegetable, tempering spices and coconut. It can be made with any kind of dry vegetables and there are so many varieties of South Indian Poriyal recipes.
To make this Beet Poriyal quick and easy, I prefer to pressure cook them in my stove top pressure cooker or Instant Pot. I have a detailed post on Instant Pot Beet about how I cook beet with ease. You may want to check it out.
Don’t have an Instant Pot Pressure Cooker or Stove Top Pressure Cooker, you can make them in a wok /pan.
You may also love to try these Vegan Poriyal recipes
INGREDIENTS for SOUTH INDIAN BEETROOT PORIYAL
To make this quick and easy, simple Beet poriyal, you will need
Beetroot – You can dice the cooked beetroot or even grate the raw beetroot. They taste fabulous in the curry.
Tempering Spices – are absolutely essential in a poriyal. You will need Urad Dal, Mustard Seeds, Curry Leaves and Dried red chilly in the recipe.
Oil – Any neutral flavor oil will work well. I do prefer Coconut Oil or Sunflower Oil in the recipe.
Grated Coconut – are easily available to buy in Indian grocer in the frozen aisle. Alternatively you can grate fresh coconut too. Adding coconut to finish the curry elevates the flavors.
South Indian Beetroot stir fry is served as a side dish to accompany Tomato Rasam or Sambar and Rice. This is my favourite most combination to serve the coconut beet stir fry.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE PORIYAL WITHOUT COCONUT?
Absolutely, you can feel free to leave out the coconut in the recipe.
HOW TO REMOVE BEETS STAINS?
Beet Juice can easily stain! Using Disposable Gloves is great for handling beet. However if you are not too keen with gloves like me, simply handle the beet as normal.
Wash your hands off immediately after handling beets. The color will wash off easily. If you let it sit too long, beet can leave blood red stains on your fingers. Lemon Juice or Baking Soda has the magic trick to remove beet juice stains too!
A few years back, my aunt told me to cook the beet and then dice them. With this method, I realised there is hardly any staining on your hand. Once you wash your hand immediately, it will get cleared with a hand wash without much hassle.
IF YOU LOVE THIS RECIPE, YOU MAY ALSO LOVE THESE RECIPES FROM SOUTH INDIAN CUISINE
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VEGAN BEETROOT PORIYAL RECIPE BELOW
Beetroot Poriyal - Beetroot Coconut Curry | South Indian DelicacyPrint Pin Rate
- 500 g BeetRoot 3 medium sized beet
- 1/4 Cup Grated Coconut
- 1 Tsp Sunflower Oil
- Salt To Taste
- ½ Tsp Urd Dal /Ultam Parup
- 1 Tsp Mustard Seeds
- 2 Dried Red Chilly
- 10-12 Curry Leaves
- Pressure cook the Beetroot and keep it aside. I would pressure cook for 1 whistle and then simmer and pressure cook for another 1 whistle.
- For Cooking the Beet in the Instant Pot, Place the Beet inside the basket and then on the trivet. Secure the lid and turn the vent to sealing. Select Pressure Cook HIGH for 20 minutes depending upon how firm or soft you would like the beetroot. Natural Pressure Release.
- Once the beet is cool to touch, peel them and dice them into small pieces.
- Heat oil in a fry pan & add urd dal, mustard seeds, dried red chilli and curry leaves.
- Once Mustard seeds splutters , add the chopped beetroot & required salt. Saute for 3-4 minutes .
- Add 1/2 the grated coconut and mix them well. Use the remaining for garnishing before serving.
- Serve Beetroot Poriyal with steaming rice and sambar or rasam.