Beetroot Poriyal Recipe (Beetroot Fry)
Beetroot Poriyal is a simple South Indian stir-fry made using fresh beetroot, spices, and a touch of coconut or chilli powder. It’s one of those side dishes that brings both colour and nutrition to your plate. In this poriyal, beetroot is lightly cooked until tender, then stir-fried with mustard seeds, urad dal, curry leaves, and a bit of chilli powder to give it a gentle heat. It's not just healthy, it actually tastes good, with that slight crunch, earthy sweetness from the vegetable, and the subtle spice that rounds it out. This beetroot poriyal is perfect with hot rice and sambar or rasam. It’s a quick recipe that adds both flavour and fibre to a simple meal.
Equipment
Cooking pot
Ingredients
- 2 large Beetroots around 2 cups (peeled and chopped )
- ½ cup Water
- 1 teaspoon Red Chilli powder
- Salt to taste
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
- Take chopped beets in a microwave safe bowl and add in some water, sprinkle some salt and mix well.
- Cook it in microwave for 10 mins. Let it stand for a min in microwave and remove it.
- Now the water must have evaporated, if not drain it.
- Heat oil in a kadai. Add in mustard, urad dal and curry leaves. Let it sizzle.
- Now add in the cooked beets and toss well in the oil.
- Fry till it gets light golden and turns a little crispy.
- Once it turns crispy add in chilli powder and mix well.
- Serve with rice..
Nutrition
Nutrition Facts
Beetroot Poriyal Recipe (Beetroot Fry)
Serving Size
1 serving
Amount per Serving
Calories
97
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.4
g
Sodium
116
mg
5
%
Potassium
457
mg
13
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
212
IU
4
%
Vitamin C
17
mg
21
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.