Looking for a healthy and easy side dish? Try beetroot poriyal, a flavourful South Indian stir fry with fresh beetroot, coconut, and spices.
Estimated reading time: 4 minutes
- What is ‘Poriyal’?
- Ingredients You’ll Need
- How To Make Poriyal
- Serving Suggestion
- Beetroot Poriyal Recipe
What is ‘Poriyal’?
Poriyal is a Tamil word for stir-fried or sautéed vegetables. Fresh, local vegetables are quickly stir-fried with minimal spices to make a healthy, wholesome, vegetarian side dish for every meal.
Beetroot Poriyal is a traditional South Indian-style stir fry of beetroot, coconut, curry leaves, and spices
Why You’ll Love This Poriyal
- gluten free
- one pot dish
- vegan and vegetarian
- nourishing and healthy
- requires a minimal cooking time
Ingredients You’ll Need
- Oil: Use either coconut oil, groundnut oil, or the traditional Gingelly or sesame oil.
- Ginger and Garlic: I like adding crushed ginger and garlic paste to my beetroot poriyal. But it is optional. You can skip adding both ginger and garlic.
- Coconut: Use grated coconut and not desiccated or coconut powder.
- Spices: Red Chilli Powder, Turmeric, Asafoetida (hing), Mustard Seeds (rai), White Skinned Urad Dal
- Green Chilies, Curry Leaves, Fresh Coriander, and Water
Beetroot for Poriyal
It is always best to make beetroot poriyal with fresh beetroots as it increases the nutritional value and taste.
In case, fresh beetroot is not available use the frozen one. Thaw it as per packet instructions before making the poriyal. With beetroot, you can make hummus , salad , or masala chaas .
Many poriyal recipes suggest steaming the beet before stir-frying. I prefer cooking the beetroot without steaming beforehand.
How To Make Poriyal
Step 1) Remove the skin of beetroot. Wash it. Dice it into equal size pieces. Keep it aside in a bowl.
Step 2) Using a mortar pestle make a coarse paste of ginger and garlic.
Step 3) Heat oil in a stir-fry pan or kadhai. Once hot, add mustard seeds, urad dal, curry leaves, asafoetida (hing), green chilli, crushed ginger and garlic. Saute for a minute or till urad dal is nicely roasted.
Step 4) Add diced beetroot, salt, red chilli powder, turmeric, and stir to combine.
Step 5) Add two tablespoons of water, cover the pan with the lid, and allow beetroot to cook with the steam for 2 – 3 minutes.
Step 6) Open the lid, add grated coconut and freshly chopped coriander.
Beetroot Poriyal is ready for serving.
Serving Suggestion
Beetroot Poriyal is a traditional South Indian side dish. Serve it with other South Indian main course dishes like sambar , rice, and kuzhambu.
My favourite South Indian lunch menu is tomato garlic rasam , poriyal, potato fry , kosambari , and fried papadum. You can also eat beet poriyal as a healthy stir fry for lunch and dinner.
More South Indian Recipes
- Curd Rice
- Lemon Rice
- Medu Vada
- Coconut Rice
- Kele Ki Sabzi
- Vegetable Sambar
Ingredients
- ▢ 250 gram diced beetroot
- ▢ 2 tablespoon coconut oil
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon white urad dal
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 tablespoon curry leaves
- ▢ 1 teaspoon chopped ginger
- ▢ 2 garlic cloves
- ▢ 1 green chili chopped
- ▢ ½ teaspoon red chilli powder
- ▢ ¼ teaspoon turmeric powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 2 tablespoon water
- ▢ 1 tablespoon grated coconut
- ▢ 1 tablespoon chopped coriander
Instructions
- Remove the skin of beetroot. Wash it. Dice it into equal size pieces. Keep it aside in a bowl. You can steam the beetroot after removing the skin and then dice it. I make poriyal without steaming beetroot.
- Using a mortar pestle make a coarse paste of ginger and garlic. Transfer it to a bowl and set aside.
- Heat oil in a stir fry pan or kadhai. Once hot, add mustard seeds, urad dal, curry leaves, asafoetida (hing), green chilli, crushed ginger and garlic. Saute for a minute or till urad dal is nicely roasted.
- Add diced beetroot, salt, red chilli powder, turmeric, and stir to combine.
- Add two tablespoons of water, cover the pan with the lid, and allow beetroot to cook with the steam for 2 – 3 minutes.
- Open the lid, add grated coconut and freshly chopped coriander. Stir to combine.
- Serve beetroot poriyal for lunch or dinner.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Beetroot Poriyal Recipe
Ingredients
- 250 gram diced beetroot
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon white urad dal
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon curry leaves
- 1 teaspoon chopped ginger
- 2 garlic cloves
- 1 green chili chopped
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 ¼ teaspoon salt or to taste
- 2 tablespoon water
- 1 tablespoon grated coconut
- 1 tablespoon chopped coriander
Instructions
- Remove the skin of beetroot. Wash it. Dice it into equal size pieces. Keep it aside in a bowl. You can steam the beetroot after removing the skin and then dice it. I make poriyal without steaming beetroot.
- Using a mortar pestle make a coarse paste of ginger and garlic. Transfer it to a bowl and set aside.
- Heat oil in a stir fry pan or kadhai. Once hot, add mustard seeds, urad dal, curry leaves, asafoetida (hing), green chilli, crushed ginger and garlic. Saute for a minute or till urad dal is nicely roasted.
- Add diced beetroot, salt, red chilli powder, turmeric, and stir to combine.
- Add two tablespoons of water, cover the pan with the lid, and allow beetroot to cook with the steam for 2 – 3 minutes.
- Open the lid, add grated coconut and freshly chopped coriander. Stir to combine.
- Serve beetroot poriyal for lunch or dinner.
Video
Notes
Nutrition
With earthy beets, juicy oranges, creamy cheese, and crunchy nuts, this beetroot orange salad is a perfect symphony of textures and flavours.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Beetroot Salad
- Beetroot Orange Salad Recipe
If you’re looking for a refreshing, colourful, savoury salad that is healthy and tasty, this beetroot orange salad is the answer
It’s packed with vitamins, minerals, and antioxidants, making it a delicious, nourishing choice as a side for festive dinners, or an entree .
Why You’ll Love This Salad
- vegetarian and gluten-free
- easy to customize and make
- a delicious way to eat beetroots
- wholesome, filling and nourishing
Ingredients You’ll Need
- Beetroot: You can steam them, roast them in an oven or buy pre-cooked ones. I highly recommend using freshly steamed or roasted beets like we do for hummus .
- Oranges like Australian, Kinnow, or Navel work best as they are easy to cut into segments. Use the oranges to make my teatime egg-free orange cake or the luscious Grandma-style orange marmalade .
- Mixed Salad Greens like lettuce, arugula, dill, or baby spinach.
- Pomegranate adds crunch and sweetness to the beetroot salad.
- Nuts like walnuts, pecan, pine or Brazilian are perfect for the crunch.
- Soft Cheese like goat, feta, or ricotta are a good choice for this beetroot orange salad.
- For those looking to add a hint of spiciness to their salad, try orange ginger dressing . The base of this salad dressing is Orange Juice.
How To Make Beetroot Salad
Clean, wash and remove the skin of the beetroot. Cut into quarters.
Steaming Beetroot
- Fill the bottom of the steamer with water and bring it to a rapid boil.
- Place beetroot pieces in the upper deck, cover, and steam for 15 minutes.
- After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot
- Preheat the oven to 200 degrees Celcius.
- Toss chopped beetroot with olive oil and salt.
- Arrange in a baking sheet or tray.
- Roast for 30 – 40 minutes or till beetroot is soft and cooked.
- Bring out the tray, and allow them to cool completely.
- You can roast the beetroot in a stovetop grill pan as well.
Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them wedges/segments.
Prepare Dressing by adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together.
Arrange fresh and crisp salad greens on a large serving platter or bowl.
Add roasted beet, oranges, pomegranates, nuts, and cheese over the salad greens.
Drizzle salad dressing , ensuring that each salad green is lightly coated with the dressing.
For an extra burst of freshness, garnish the salad with fragrant herbs such as mint, basil, dill, or cilantro.
More Salad Recipes
- Pomelo Salad
- Orange Salad
- Fattoush Salad
- Roasted Fig Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 1 large size beetroot
- ▢ 1 large size orange
- ▢ 2 Cup mixed lettuce
- ▢ ¼ Cup pomegranate pearls
- ▢ ⅛ Cup feta cheese crumbled
- ▢ ⅛ Cup coarsely chopped walnuts
- ▢ 2 sprigs fresh dill leaves, finely chopped
Ingredients For Orange Ginger Dressing
- ▢ ¼ Cup unsweetened orange juice
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 tablespoon honey or maple syrup
- ▢ 1 lemon juiced
- ▢ 1 teaspoon grated ginger
- ▢ ⅛ teaspoon red chilli flakes
- ▢ ⅛ teaspoon salt or to taste
Instructions
- Clean, wash and remove the skin of the beetroot. Cut into quarters. You can either steam or roast the beets. If you are short of time, use pre cooked beet for this salad. Simply, reheat them. Allow beet to slightly cool before adding to the salad.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into wedges.
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Arrange fresh and crisp salad greens on a large serving platter or bowl.
- Neatly arrange roasted beets, oranges, pomegranates, nuts, and cheese over the salad greens.
- Drizzle orange ginger dressing over the salad. Gently toss it.
- Serve beetroot orange salad immediately.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
