Beetroot Poriyal

Today’s recipe is a humble dish made with beetroot. Beetroot Poriyal/Beetroot Palya is a sabzi made with beetroot and some very basic, everyday kitchen ingredients. It is easy to make and tastes great with rice and dal. It is a popular everyday recipe followed in South Indian kitchens.

Recently, when I made Beetroot Palya, I served it with Kolhrabi Dal.

Beetroot is a root vegetable also known as red beet or garden beet. It is rich in antioxidants and fibre and is a great source of iron. It can be eaten raw (in salads, dips, etc) or cooked ( like in sabzi).

If you are looking for ideas for using beetroot in your kitchen, check out the recipes for Beetroot Raita, Beetroot Dip, Veg Cutlets, Beetroot Bread and Curd Rice.

How to use beetroot in your kitchen?

Beetroot must be washed and peeled. Its head and tail must be removed. Then chop/slice/julienne as per your requirement.

Is Beetroot available in Germany?

Yes, beetroot is available in German supermarkets (though not all of them) and in some Indian and Turkish stores. It is called ‘Rote Bete‘ in German. They are available fresh (in the vegetable section), jars, or vacuum-packed (cut into slices or spheres). The latter is usually peeled and cooked ( geschält und gegart/gekocht). Many supermarkets also sell beetroot juice (Rote Bete Saft) in tetra packs.

To make Beetroot Palya, you need fresh beetroot.

Now, let’s start the recipe for Beetroot Palya/Beetroot Poriyal.

Recipe for Beetroot Poriyal

Equipment Needed:

• Pan
• Knives and Chopping board
• Peeler
• Spatula

Ingredients for Beetroot Poriyal: 

• 1 Large Beetroot, washed, peeled and chopped into small pieces.
• 1 Medium-Sized Onion; Finely Chopped (optional)
• 1 tbsp Oil (Coconut Oil/Sunflower Oil)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds (Optional)
• ⅓ tsp Asafoetida
• 8-10 Fresh Curry Leaves
• 2-3 Fresh Green/Red Chillies
• Salt; to taste
• ⅓ tsp Turmeric Powder
• 1-2 tbsp Grated Coconut
• 1-2 tbsp Finely chopped fresh Coriander leaves for garnishing

Method to make Beetroot Poriyal:

• Heat Oil in a pan. Add chana dal, urad dal, cumin seeds, asafoetida, curry leaves and green chillies. Fry them on medium heat for about 30 seconds. Here, you can add onions and fry them till they turn translucent.
  
  
  
• Add chopped beetroot.
  
  
  
• Add salt and turmeric powder. Cover and cook on medium heat till the beetroot becomes soft.
  
  
  
• Garnish with grated coconut and fresh coriander leaves, and serve.
  
  
  

Beetroot Poriyal is ready.

Here is the recipe in printable format:

Find many more interesting recipes here.

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