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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 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4
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 - 1/4 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 1/2 tsp of sambhar powder or red chili powder for more spice.
  • As usual, adjust the salt according to your preference.