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. :-)

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.

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.

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.

• 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.
• 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.

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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 minutes mins

Cook Time30 minutes mins

Total Time40 minutes 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.

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