Beetroot Poriyal

Name: Beetroot Poriyal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 medium beetroot, peeled and cut into small cubes; 2-3 tbsp water (for pressure cooking); ¼ cup green peas (fresh or frozen) - added during sautéing for extra color, sweetness, and texture; 1 tsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1-2 dried red chilies; 1 green chili, slit; 6-8 curry leaves; a pinch hing (asafoetida); ¼ tsp turmeric powder; to taste Salt; 2-3 tbsp fresh grated coconut

South Indian Thaali Items · Kura (Curry)

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 10 min · 25 min
Walk-away: No

From my
kitchen

Worth knowing

Beetroot poriyal is a simple South Indian-style vegetable stir fry where the natural sweetness of beetroot is balanced with a light tempering and the freshness of coconut.
The easiest way to make this a quick weekday meal is to pressure cook the beetroot alongside dal in the Instant Pot. This reduces cooking time while allowing you to prepare multiple components of a meal together.
Green peas are not traditional to every version of beetroot poriyal, but they are a great optional addition. They add a little sweetness, protein, and a beautiful color contrast to the dish.
You can also grate the beetroot instead of dicing it for a different feel and texture.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

medium effortweeknight-friendlyleftover-friendlyhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

15 mins

Total

25 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

2medium beetroot, peeled and cut into small cubes4-6 tbspwater (for pressure cooking)½ cupgreen peas (fresh or frozen) - added during sautéing for extra color, sweetness, and texture2 tspoil or ghee1 tspmustard seeds1 tspcumin seeds (jeera)2-4dried red chilies(optional)2green chili, slit(optional)12-16curry leavesa pinchhing (asafoetida)½ tspturmeric powderto tasteSalt4-6 tbspfresh grated coconut(optional)

Instructions

01
Wash, peel, and chop the beetroot into small cubes. Add the beetroot to a small stainless steel bowl with a few tbsp of water.
02
For a quick meal, stack this bowl in the Instant Pot along with dal that you are already cooking. Pressure cook together until the beetroot is partially cooked and tender but still holds its shape.
03
Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, dried red chilies, green chili, curry leaves, hing, and turmeric powder.
04
Add the partially cooked beetroot and salt. Sauté for 5-7 minutes until the excess moisture cooks off and the beetroot develops a slightly roasted flavor.
05
If using green peas, add them during the sautéing process and cook until they are tender and well combined with the beetroot.
06
Turn off the heat and mix in fresh grated coconut. Garnish with cilantro if desired.
07
Serve warm as a simple side dish with rice, dal, sambar, rasam, or curd rice.

Worth knowing

Beetroot poriyal is a simple South Indian-style vegetable stir fry where the natural sweetness of beetroot is balanced with a light tempering and the freshness of coconut.
The easiest way to make this a quick weekday meal is to pressure cook the beetroot alongside dal in the Instant Pot. This reduces cooking time while allowing you to prepare multiple components of a meal together.
Green peas are not traditional to every version of beetroot poriyal, but they are a great optional addition. They add a little sweetness, protein, and a beautiful color contrast to the dish.
You can also grate the beetroot instead of dicing it for a different feel and texture.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.