Beetroot Poriyal is a vibrant and nutritious South Indian side dish known for its earthy flavors and colorful appeal. Made from diced beetroot stir-fried with spices, it’s a quick and easy preparation typically enjoyed with rice or Indian bread. The beetroot is sautéed with mustard seeds, curry leaves, green chilies, and onions, allowing its natural sweetness to shine through while balancing it with mild spice. Coconut is often added for a rich, creamy texture, bringing out the subtle sweetness of the beetroot. This dish is a great source of antioxidants, fiber, and essential nutrients like folate and potassium. Besides being delicious, Beetroot Poriyal is visually appealing due to its bright red hue, making it a beautiful addition to any meal. It’s a fantastic way to incorporate more vegetables into your diet while savoring authentic South Indian flavors.

Ingredients
2 cups beetroot, chopped or grated
1 green chili, chopped
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp split black lentils (urad dal, ulutham parupu)
A pinch of asafoetida (hing)
Unrefined salt to taste
1/3 cup water or as required
3-4 tbsp freshly grated coconut (optional)
Method
Heat a pan and add mustard seeds
When they begin spluttering, add the split black lentils
Roast till the lentils turn golden brown in colour
Add the chopped green chilis, curry leaves and asafoetida
Mix well
Then add the beetroot
Mix well
Add salt
Mix well again
Add 1/3 cup water or as required
Cover the pan and cook at low or medium low heat
Check often and stir
If the water dries up, add some more
Continue to cover and cook till the beetroot is soft, tender and completely done
Before proceeding, ensure there is no water left
If there is water left, continue to cook without covering till all the water has evaporated
Add grated coconut and mix well
Remove from heat and cover pan
Serve hot or warm with red/brown/millet rice or Indian flatbreads
Enjoy!