• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Blogging Marathon » Beetroot Poriyal | Beets Dry Curry

    Beetroot Poriyal | Beets Dry Curry

    Posted on April 2, 2016 · Last Updated on January 11, 2019 · By Srividhya G · 52 Comments

    2 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card

    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. :-)

    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 – ¼ 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 ½ 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.
    Pin Recipe Print Recipe
    No ratings yet

    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.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Side Dish
    Cuisine: Indian, South Indian
    Servings: 4
    Calories:
    Author: Srividhya G

    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 - ¼ cup
    • Cinnamon - 1 inch piece

    Instructions

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

    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.
    • You can also add onions to this curry and skip coconut or add both.
    • I don’t break the red chilies here as I mix this for the kiddo. You can either cut them into pieces or add ½ tsp of sambhar powder or red chili powder for more spice.
    • As usual, adjust the salt according to your preference.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    BM#63  A-ZChallengeBadge
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    [inlinkz_linkup id=601035 mode=1]

    2 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: Blogging Marathon, Dry Curries Tagged With: A-Z Challenge, beetroot poriyal with coconut and cinnamon, Beets poriyal, Blogging Marathon, how to make beetroot poriyal, lavanga pattai beetroot poriyal, no onion no garlic, Tamil Nadu Cuisine

    Reader Interactions

    Comments

    1. Nisha Sundar says

      May 02, 2016 at 11:29 pm

      Love this simple poriyal. Very comforting!

      Reply
      • Srividhya G says

        May 03, 2016 at 7:50 am

        Thanks a lot Nisha.

        Reply
    2. veenasvegnation says

      April 10, 2016 at 9:16 am

      I love beet poriyal and this looks so good. Lovely colour

      Reply
    3. Priya says

      April 05, 2016 at 11:52 pm

      Mouth watering recipe.. iguess the natural sweetness of beetroot enhance the taste of the dish..You rock

      Reply
      • Srividhya G says

        April 06, 2016 at 6:40 am

        Thanks a lot :-)

        Reply
    4. Mireille Roc (@ChefMireille) says

      April 05, 2016 at 1:06 pm

      although I have had poriyals never with beets – would love to try this version

      Reply
      • Srividhya G says

        April 05, 2016 at 7:33 pm

        Thanks Mir, please do try. :-)

        Reply
    5. Saras says

      April 05, 2016 at 12:04 pm

      Love to have it with curd rice.. Simple and yummy dish

      Reply
      • Srividhya G says

        April 05, 2016 at 7:33 pm

        Oh yeah.. thats a great combo. Thanks

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes
    • Kollu Rasam | Horsegram Soup
    • Limonana | Mint Lemonade Recipe

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com