Poriyal Recipe: Introducing Beetroot Poriyal – a delicately spiced South Indian dish featuring beets, coconut, aromatic spices, and herbs. While beets are commonly enjoyed in salads and juices, this recipe offers a simple yet flavorful way to cook this incredibly nutritious root vegetable. With its natural vibrant hue, beetroot imparts a beautiful red color to this dry dish, while the blend of spices and coconut enhances its earthy flavors.
What is Poriyal?
In the southern Indian state of Tamil Nadu, the term ‘poriyal’ typically refers to a sautéed or fried dish. Similar terms in other regional languages include ‘mezhukupuratti’ in Malayalam, ‘palya’ in Kannada, and ‘vepudu’ in Telugu. Poriyal is a type of side dish usually prepared with shredded or finely chopped vegetables cooked with whole spices, curry leaves, and black gram (urad dal). Additional ingredients such as onions, dried red chilies, and spice powders may also be incorporated. It is often garnished with generous amounts of coconut and coriander.
More about Beetroot Poriyal:
Beetroot Poriyal is a favorite in my household due to its simplicity and health benefits. It complements dishes like sambar perfectly and is a go-to option when preparing a vegetable side dish. This recipe is free from onions and garlic and utilizes basic ingredients like mustard seeds, green chilies, curry leaves, urad dal, asafoetida, and coconut. To make it gluten-free, simply omit the asafoetida. Whether you choose to chop or grate the beetroot, both methods yield equally delicious results. Grated beetroot reduces cooking time significantly.
I prefer cooking Beetroot Poriyal in coconut oil to preserve its traditional flavor, but sesame oil (gingelly oil) can be used as an alternative. This versatile dish can also be made with a variety of vegetables, providing endless options for delicious variations. At home, I paired Beetroot Poriyal with a delightful sambar and steamed foxtail millet. Alternatively, it pairs well with sambar rice, rasam rice, or even chapati for a wholesome meal.
Poriyal Recipe Ingredients:
- 2 tablespoons of coconut oil or sesame oil (gingelly oil)
- 2 cups of finely chopped or grated beetroot (approximately 250 grams or 2 medium to large beetroot)
- ½ to 1 teaspoon of chopped green chilies or 1 green chili
- 10 to 12 curry leaves, chopped or kept whole
- 1 teaspoon of black mustard seeds
- 1 teaspoon of urad dal (split and husked black gram)
- 1 pinch of asafoetida (hing)
- Salt, to taste
- ⅓ cup of water, or as needed
- 3 to 4 tablespoons of fresh grated coconut
How to Prepare Beetroot Poriyal Recipe:
- Heat 2 tablespoons of coconut oil or sesame oil (gingelly oil) in a pan over low heat. Add 1 teaspoon of mustard seeds.
- Allow the mustard seeds to crackle.
- Once the mustard seeds start crackling, add 1 teaspoon of urad dal (split and husked black gram).
- Stirring frequently, fry the urad dal on low heat until golden.
- Add 1 chopped green chili (about ½ to 1 teaspoon, chopped), 10 to 12 torn or chopped curry leaves, and 1 pinch of asafoetida (hing). Mix well.
- Now, add two cups of chopped beetroot (or 2 medium to large beetroot, finely chopped). Grated beetroot can also be used.
- Mix thoroughly.
- Season with salt to taste and stir again.
- Add ⅓ cup of water or as needed.
- Cover the pan with a lid and cook the beetroot on low to medium-low heat.
- Occasionally check and stir. If the water dries up, add some more water, cover, and continue cooking.
- Ensure the beetroot is completely cooked and softened. If there’s excess water, cook uncovered until it evaporates.
- Finally, add 3 to 4 tablespoons of grated fresh coconut and mix well. Turn off the heat and cover the pan.
- Serve the Beetroot Poriyal hot or warm as a side dish with sambar rice, rasam rice, dal rice, chapatis, plain paratha, or bread.
Conclusion:
Beetroot Poriyal Recipe is a delightful South Indian dish that celebrates the flavors of beets along with aromatic spices and coconut. Its simplicity, health benefits, and versatility make it a favorite choice for a side dish. By following the provided recipe and adjusting ingredients to suit your taste, you can enjoy this nutritious and flavorful dish with various meals.
FAQs about Poriyal Recipe
What is the significance of beetroot in this dish?
Beetroot adds vibrant color and earthy flavor to the dish, making it visually appealing and nutritious.
Can I use other oils instead of coconut or sesame oil?
Yes, you can use any cooking oil of your choice, but coconut or sesame oil enhances the traditional flavor of the dish.
Is it necessary to use fresh grated coconut?
Fresh grated coconut adds a unique texture and flavor to the poriyal, but you can omit it if unavailable or use desiccated coconut as a substitute.
Can I adjust the spice level according to my preference?
Absolutely! You can increase or decrease the amount of green chilies based on your spice tolerance.
How long does it take to cook beetroot poriyal?
Cooking time may vary depending on the size of the beetroot pieces and the heat level. Generally, it takes about 15-20 minutes for the beetroot to cook thoroughly.
