Easy Beetroot Poriyal Recipe-Bachelor’s Recipes

This is one of the easiest poriyal recipes that can be done under 15 minutes during busy morning hours.I learnt this recipe from my MIL but made few changes according to my tastes buds.Usually i make beetroot poriyal following my mom’s method and it tastes awesome with more kuzhambu and keerai kuzhambu.But this poriyal recipe is much much easier than that version because it doesn’t need pressure cooking & grinding and it tastes equally yummy too.U can make it with or without coconut .So this recipe would be apt for bachelors and working girls/women to pack for their lunch box.You can have this as a side dish for sambar rice,rasam and More kuzhambu.Generally beetroots are very good for health especially for liver problems.So i make sure to use it at least once in a week in the form of poriyal,kootu,salad or at least juice.Friends,do try this easy beetroot stir fry recipe and enjoy its health benefits.Soon i will share our beetroot kootu recipe here.Lets see how to make this easy,south indian style beetroot poriyal recipe for rice.

Easy beetroot poriyal recipe

Easy beetroot poriyal recipe for bachelors and working women – It can be done under 15 minutes.

Cuisine: Indian

Category: Poriyal

Serves: Serves 1-2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

To grate

Beetroot – 2 nos ( Medium sized)

To temper & saute

Cooking oil/ Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 1 tsp
Hing/asafetida – a pinch
Curry leaves – few
Big onion – 1 no ( finely chopped)
Sambar powder – 3/4 – 1 tsp
Turmeric powder – 1/4 tsp
Salt & water – as needed
Grated coconut – 2 tbsp ( optional)
Lemon juice – few drops (optional)

METHOD

Wash and peel the skin of beetroots.Grate it using a grater.I used bigger sized grater here.Set aside.Chop the onions finely and keep it aside.

In a pan,heat oil and temper mustard,urad dal,chana dal,curry leaves and hing.Then add the finely chopped onions and saute till it turns transparent.Stay nearby and do everything in high flame.Then add the grated beetroot and saute for few seconds.

Add salt,sambar powder & turmeric powder while sauting.After the beetroot starts to shrink & reduced in quantity to a bit,sprinkle some water ( say 3-4 tbsp) and cover cook in low flame for 2-3 minutes.Then remove the lid,mix well and check whether it is cooked else sprinkle little more water and cover cook again.
After the beetroot is cooked well n soft,add the grated coconut,mix well for a minute and switch off the flame.Add few drops of lemon juice if u need tangy flavor.

Enjoy !

Note

You can follow the same procedure & make carrot & cabbage poriyal too.
Here i used coconut oil while tempering which renders an additional flavour to this poriyal.Its optional though
U can also garnish with coriander leaves in the end if u are not using grated coconut.
Add few drops of lemon juice at the end if u need mild tangy taste, else skip it.

You can have this poriyal mixed with plain rice adding a tsp of gingely oil OR as a side dish for sambar,rasam etc.Tastes yum!