Beetroot Poriyal | Beets Dry Curry

Beetroot Poriyal is one of the simple rice accompaniment prepared by steaming the vegetable and tempering it with mustard seeds, urad dal, channa dal, red chillies and coconut. Oh yeah, and I forgot there is one more secret ingredient. Read further ahead for the secret ingredient and also handy tips for chopping beets easily. :-)

BeetRootCurry

The next recipe in the alphabetical order is going to be Beets Curry or Beetroot Poriyal. I have mentioned this in my blog before that I try to color code the food and make it fun for the kiddo. Beets play a major role in this color coding. I have posted Beet root rice which is our pink mum mum and of course the water I used to boil beets become pink soup. Here comes the Poriyal or the dry curry recipe that goes well with any variety rice or with sambhar/rasam rice. The secret ingredient in the recipe is the cinnamon. No other masala ingredient is required. The mild flavor of cinnamon makes it a perfect side for Biryani also. I didn’t add onions but you can add onions and skip coconut.

BeetrootThengaiPoriyal

Chopping Beets: (This applies for carrots too)

Chopping or grating beets is time consuming. For me grating beets and carrots are comparatively easier than chopping. But I cannot prepare grated beets Poriyal always. So here is what I do, Be it beets or carrots, peel the skin and chop them into quarters or halves. If you have microwave, you can cook them for 6 to 7 minutes in microwave by adding beets and water together in a microwave safe bowl. You can reserve the water for soup etc. If you don’t have microwave, bring the water to boil and add the quartered beets and cover and steam for about 6-7 minutes. Drain the water and let the beets cool for few minutes. Now chopping them into pieces will be so simple. This is what I do for both carrots and beets or pretty much all the hard vegetables. By this way the veggies are half cooked and it doesn’t require more oil while sautéing.

BeetsCurry

Also I don’t chop the beets into small pieces. I leave them like claws and it makes it fun while feeding the kids. You can pretend them to be the teeth or claws. 

So here is the recipe simple poriyal recipe,

Ingredients:

  • Medium sized beet roots – 3
  • Water for boiling the beets
  • Oil – 2 tsps
  • Salt – 2 tsps
  • Mustard Seeds – 2 tsps
  • Red chillies – 3
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Curry leaves – a strand
  • Grated Coconut – 1/4 cup
  • Cinnamon – 1 inch piece

Steps:

  • Wash the beet roots and peel the skin. 
  • Chop them into quarters and microwave them in a microwave safe bowl by adding water for about 6 to 7 minutes.

BoiledBeetsBeetsToBeBoiled

  • You can also steam in stove top.
  • Let it cool and as I mentioned above, you can reserve the water for soups.
  • Chop the boiled beets into small pieces.
  • Now heat the kadai and add oil.
  • Once the oil is hot, add the mustard seeds, urad dal and channa dal. As they start to splutter, add the cinnamon and sauté for a minute.
  • Now add the red chillies and fry for 30 seconds.
  • Then add the chopped beets and salt. Mix them well.
  • (If you have boiled the beets completely, you can ignore this step) Drizzle some water, cover and cook for about 3 to 4 minutes so that the beets becomes tender and soft.

BeetsCurryStep1

  • Once all the water is evaporated, add the grated coconut and mix well.
  • Saute for couple of minutes and that’s it.

BeetsCurryStep2

Yummy beetroot poriyal is ready.

BeetRootPoriyal

Notes:

  • As beetroots are root vegetables, make sure you wash them nicely.
  • You can also grate the beetroot and microwave them for about 5 minutes and prepare the poriyal in the above said method.
  • Or you can also slice them and pan roast the same.
  • I don’t break the red chillies here as I mix this for kiddo. You can either break them into pieces or add 1/2 tsp of sambhar powder or red chilly powder for more spice.
  • As usual, adjust the salt according to your preference.
  • You can also add onions for this curry and skip coconut or add both.
Beetroot Poriyal | Beets Dry Curry
Tamil Nadu style, beet root poriyal or dry curry with coconut and the secret ingredient cinnamon. A perfect side for sambar and variety rice.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. Medium sized beet roots - 3
  2. Water for boiling the beets
  3. Oil - 2 tsps
  4. Salt - 2 tsps
  5. Mustard Seeds - 2 tsps
  6. Red chillies - 3
  7. Urad dal - 1 tsp
  8. Channa dal - 1 tsp
  9. Curry leaves - a strand
  10. Grated Coconut - 1/4 cup
  11. Cinnamon - 1 inch piece
Instructions
  1. Wash the beet roots and peel the skin.
  2. Chop them into quarters and microwave them in a microwave safe bowl by adding water for about 6 to 7 minutes.
  3. You can also steam in stove top.
  4. Let it cool and as I mentioned above, you can reserve the water for soups.
  5. Chop the boiled beets into small pieces.
  6. Now heat the kadai and add oil.
  7. Once the oil is hot, add the mustard seeds, urad dal and channa dal. As they start to splutter, add the cinnamon and sauté for a minute.
  8. Now add the red chillies and fry for 30 seconds.
  9. Then add the chopped beets and salt. Mix them well.
  10. (If you have boiled the beets completely, you can ignore this step) Drizzle some water, cover and cook for about 3 to 4 minutes so that the beets becomes tender and soft.
  11. Once all the water is evaporated, add the grated coconut and mix well.
  12. Saute for couple of minutes and that’s it.
  13. Yummy beetroot poriyal is ready.
Notes
  1. As beetroots are root vegetables, make sure you wash them nicely.
  2. You can also grate the beetroot and microwave them for about 5 minutes and prepare the poriyal in the above said method.
  3. Or you can also slice them and pan roast the same.
  4. You can also add onions for this curry and skip coconut or add both.
  5. I don’t break the red chillies here as I mix this for kiddo. You can either break them into pieces or add 1/2 tsp of sambhar powder or red chilly powder for more spice.
  6. As usual, adjust the salt according to your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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51 thoughts on “Beetroot Poriyal | Beets Dry Curry

  1. Lovely share Sri… beetroot poriyal is a staple at our household too :) I usually add onion and tomato too, if making as a dry curry for chapati. Never added cinnamon though – will try it next time. By the way, you are hosting A-Z challenge on your blog? It might be a little too late for me to take part I guess :(

    • Thanks CH :-) Yeah for roti, onions and tomato adds more flavor. Please do try it with cinnamon and let me know how you liked it. Between, I am not hosting pa.. Its the same blogging marathon group with whom I do the themed weekly posts. The linky tool will be visible in all the participants blogs. The blogging marathon theme is any cuisine but it should A-Z. As it was A-Z few of us joined in the other one too. You can find the links in the bottom of my post. Sign up for their newsletters CH. Unfortunately both are closed now pa.

        • he he thanks a lot. We started discussing about the theme in end of jan. So had some time.. Yet to schedule upcoming ones and I have to travel too. This month is going to be a hectic one.. After jan marathon, I said I am done with marathons but signed up again for this and M was like… errrrrr

  2. Beets and curry…two of my favourite foods brought together, how lovely!
    If you have a slow cooker, I have found this is another great way to cook beets. Just pop them in in the morning and they’ll be ready for you to prepare when it’s time to cook dinner!

  3. Simple n nice. I like the fun element here – cutting them
    Into claws :) will try them for my lil one :))

    Cinnamon in beet : now that’s a new addition ..

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