Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Beetroot Poriyal Stir-fry with Badam/Almond Powder

January 20, 2015 by Suguna Vinodh 6 Comments

Jump to Recipe·Print Recipe

Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dishes

Beetroot Poriyal Stir-fry with Badam/Almond Powder.

Quick and easy recipe for Beetroot Poriyal / thoran without coconut . South Indian Tamilnadu style steamed vegetable stir-fry made with almond meal . Its healthy and vegan too.

I had already posted the recipe for beetroot poriyal made with coconut. This beetroot poriyal recipe does not use coconut. This recipe has the addition of almond meal/powder. Almond meal adds a very nice richness to the stir-fry without being too heavy. This recipe makes for an everyday vegetable stir-fry. My young son loves beets. I think its the color. Its an easy, healthy and a quick recipe. First the beetroot is steamed and then its tempered the Indian way.

Here is the video of Beetroot Poriyal Stir-fry with Badam/Almond Powder

First lets make some coarse almond meal. Its very simple. Take 20 almonds and pulse it for 5-6 times in the mixie. You are done. Transfer the meal to a small bowl and set aside. Roasted almonds adds a nice texture too. I use my air fryer to make roasted almonds. I roast them for 5-6 minutes at 150 Celsius. Cool the almonds after grinding and proceed with the recipe.

Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dish-badam-almond

Heat oil in a saute pan and add in the urad dal, mustard seeds, cumin seeds, curry leaves and dry red chillies. Let the mustard seeds crackle. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.

Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dish-tadka

I have a trick for quick steaming the veggies. I put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 5 minutes (2 whistles for al-dente, 3-4 whistles for soft texture) in a medium flame and that gives perfect steamed vegetable every single time.  Its a very neat technique.

Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dish-finishing

Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dish

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beetroot-poriyal-without-coconut-thoran-stir-fry-Vegan-south-indian-side-dish

Beetroot Poriyal Stir-fry with Badam/Almond Powder


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 3 1x
Print Recipe
Pin Recipe

Description

Quick and easy recipe for Beetroot Poriyal / thoran without coconut . South Indian Tamilnadu style steamed vegetable stir-fry made with almond meal . Its healthy and vegan too.


Ingredients

Scale
  • 1 teaspoon coconut oil
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 2 dry red chillies
  • 1/2 cup onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 20 Almonds
  • 2 cups Beetroot, chopped fine

Instructions

  1. Take almonds and pulse it for 5-6 times in the mixie. You are done. Set aside.
  2. Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin, curry leaves and dry red chillies. and let it splutter. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.
  3. Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Poriyal / Stir-fry
  • Cuisine: South Indian

Keywords: beetroot poriyal

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

alm-beet

← Previous Post Easy Capsicum Fried Rice Recipe
Next Post → Mushroom Biryani Recipe, Tomato Mushroom Biriyani

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Meeya says

    October 28, 2020 at 1:18 pm

    Mam, shall I skip almonds?

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:24 am

      Yes. You can add some shredded coconut instead!

      Reply
  2. Sunita says

    January 14, 2017 at 2:36 am

    Hi Suguna,

    Liked your website with lot of healthy recipes and usage of traditional ingredients. I liked your tip for steaming vegetables. But can you let me know if I have to place a lid over the bowl.

    Reply
    • Suguna Vinodh says

      January 14, 2017 at 11:32 am

      Hi Sunita, No need to place a lid over the bowl. Thank you!

      Reply
  3. suguna vinodh says

    January 23, 2015 at 9:39 pm

    🙂

    ★★★★★

    Reply
    • Priyanka says

      February 9, 2020 at 5:38 am

      Hi
      I love to try your recipes, they turn out so good.
      Do you the way of perfectly steaming green leafy veggies

      Reply

Download our App today!!!

Android app
iOS app

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (33)
  • Appetizers / Tea Time snacks (106)
  • Asian Flavors (49)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (29)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (63)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (82)
  • Dips, Salsa, and Sauces (7)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (36)
  • Equipment (1)
  • Fish / Seafood Recipes (51)
  • Gluten Free (16)
  • Healthy Meals (21)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (53)
  • Indian Recipes (585)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (104)
  • Kurma Dishes (53)
  • Lunch Box Ideas (36)
  • Masala Powder/Chutney Powder/Pastes (19)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (54)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (133)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (2)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (768)
  • Research work (2)
  • Rice Dishes (52)
  • Roti / Chapati / Paratha (18)
  • Salad (4)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (50)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design