Beetroot Poriyal Recipe With Coconut – South Indian Beetroot Stir Fry

I learnt this South Indian style beetroot poriyal from my mom. Usually she makes this as a side dish for keerai Kuzhambu .Its my favorite..Last week I made it for mor kuzhambu . It was a flavorful and excellent combo. Do try it and share your feedback 🙂

Beetroot poriyal

INGREDIENTS :

  • Beetroot – 2 nos
  • Moong dal – 2 tbsp
  • Salt & water – As needed
  • Sambar powder  or Red chilly powder- 1.5tsp

To grind :

  • Grated coconut – 1/4 cup
  • Small onion – 2 nos
  • Jeera – 1/4 tsp

To temper :

  • Oil –  1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Big onion – 1 no (finely chopped)
  • Curry leaves – Few

METHOD :

  • Chop the beetroot into small pieces and pressure cook along with moong dal , sambar powder , salt & water.
  • Grind all the ingredients given under “to grind “into a smooth paste adding very little water.
  • Now temper the items mentioned above and add the cooked beetroot mixture.
  • Then add the ground coconut paste and saute well till the  raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad. .

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25 thoughts on “Beetroot Poriyal Recipe With Coconut – South Indian Beetroot Stir Fry”

  1. adding sambar powder to poriyal is new to me.. i love the color of beet poriyal..and love to have it with curd , brown hot rice, pappad and lemon pickle

  2. It is looks like beetroot salad. I have not tried this but I am going to try it. I have read the comments related to this recipe and it seems that few of them have tried it and they liked it.

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