Beetroot poriyal is a South-Indian style vegetable side-dish. Beetroot is a colorful vegetable that is rich in folate. It is also a source of fiber, manganese and potassium. It also helps reduce cholesterol levels and relieves constipation. It is a powerhouse of antioxidants which is very healthy for the skin.

Beetroot is one of my kids favorite vegetables that they eat without complaining. My daughter is so fond of the purple-crimson shade of the beetroot and enjoys it whenever I make. She enjoys this always for her lunch box.

The simplest way to include beetroot to your diet is by making this beetroot poriyal. It is quick, easy and one-pot dish. I have made this dish in a pressure cooker. Chopping the beetroot takes some time as beetroot is a firm vegetable. But, with practice it becomes easy to chop. I love the texture of chopped beetroot. I have used coconut oil for this recipe. It enhances the taste of the dish and it is very healthy. I make some Thalicha Thayir Sadham (Tempered Curd Rice) and beetroot poriyal during some busy afternoons. Tastes so homely!

The preparation time for the whole dish is 20 mins. Serves 4. Try this recipe by following the easy steps below!

Ingredients

• Beetroot – 2
• Big onion – 1/2 cup
• Curry leaves – 1 sprig
• Grated coconut – 1/4 cup
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Water – less than 1/4 cup
• Coconut oil / Vegetable oil / Canola oil – 1.5 tsp
• Salt – To taste

Procedure

• Peel the beetroot skin. Wash it well. Chop it to small squares.
• Chop the onion and prepare all the other ingredients.

• Heat a pressure cooker with 1.5 tsp oil.
• Once the oil is warm, add in mustard seeds and urad dal.
• Once the mustard splutters and the urad dal turns golden brown, add in the curry leaves and onion.
• Saute for 2 mins till transparent.

• Add in the beetroot and add 1/2 tsp salt. Saute for a minute.

• Add in water less than 1/4 cup.
• Close the cooker and cook in medium flame.

• Switch off the cooker after 1 whistle or in 5 mins.
• Open the cooker.
• Add in the grated coconut and simmer for 2 mins.

• Serve with some thalicha thayir sadham (tempered curd rice).

Notes

• I have not added any chillies in this recipe. If you prefer adding chillies, add 1 green chilli / dry red chilli.
• You can even add 1 tsp sambar powder for a different taste.
• The vegetable is sweet in taste. So it pairs really well with curd rice. Try pairing with any other kuzhambu if you like.
• Do not add more water or cook beyond the mentioned time. Else beetroot will become mushy and lose its texture.
• Grated coconut gives a great flavor to the whole dish. If you don’t have it, just skip that part. Still tastes amazing.