From the recipe box
Beetroot Poriyal
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Beetroot
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 2
Vegetable Base
- 1medium beetroot, peeled and cut into small cubes
- 2-3 tablespoonswater (for pressure cooking)
- ¼ cupgreen peas (fresh or frozen) - added during sautéing for extra color, sweetness, and texture
- 1 teaspoonoil or ghee
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1-2dried red chilies
- 1green chili, slit
- 6-8curry leaves
A pinch of hing (asafoetida)
- ¼ teaspoonturmeric powder
- to tasteSalt
- 2-3 tablespoonsfresh grated coconut
Notes & Tips
- Beetroot poriyal is a simple South Indian-style vegetable stir fry where the natural sweetness of beetroot is balanced with a light tempering and the freshness of coconut.
- The easiest way to make this a quick weekday meal is to pressure cook the beetroot alongside dal in the Instant Pot. This reduces cooking time while allowing you to prepare multiple components of a meal together.
- Green peas are not traditional to every version of beetroot poriyal, but they are a great optional addition. They add a little sweetness, protein, and a beautiful color contrast to the dish.
- You can also grate the beetroot instead of dicing it for a different feel and texture.
Step by step
Method
- 01
Wash, peel, and chop the beetroot into small cubes. Add the beetroot to a small stainless steel bowl with a few tablespoons of water.
- 02
For a quick meal, stack this bowl in the Instant Pot along with dal that you are already cooking. Pressure cook together until the beetroot is partially cooked and tender but still holds its shape.
- 03
Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, dried red chilies, green chili, curry leaves, hing, and turmeric powder.
- 04
Add the partially cooked beetroot and salt. Sauté for 5-7 minutes until the excess moisture cooks off and the beetroot develops a slightly roasted flavor.
- 05
If using green peas, add them during the sautéing process and cook until they are tender and well combined with the beetroot.
- 06
Turn off the heat and mix in fresh grated coconut. Garnish with cilantro if desired.
- 07
Serve warm as a simple side dish with rice, dal, sambar, rasam, or curd rice.
