Vegan Beetroot poriyal Stir-fry, Beetroot thoran recipe
Quick and easy recipe for Beetroot poriyal . South Indian Tamilnadu style steamed vegetable stir-fry . Its healthy and vegan too.
Beetroot is such a hearty and earthy vegetable. Whenever I peel beets, I smell the scent of rain on dry earth or மண் வாசனை – manvasanai as we call it in Tamil. Peeling beets is calming. Beetroot poriyal makes for a very nice side dish. My young son has it with rice and calls the dish as pink rice. Its one of his favorites. Its an easy, healthy, straight forward recipe. First the beetroot is steamed and then its tempered the indian way. Nothing fancy out here.
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 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to settle naturally.
Tempering:
Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin and let it splutter. Add in the curry leaves, green chillies and the minced ginger. Fry for a minute. Then add in the onions and salt and fry till soft and tender. About 3-4 minutes. Add the beets and saute for a minute more. Add the shredded coconut and toss until combined. Switch off the flame and remove it from heat. Serve with rice.
South indian Vegan beetroot poriyal -stir fry
Quick and easy recipe for Beetroot poriyal . South Indian Tamilnadu style steamed vegetable stir-fry . Its healthy and vegan too.
- Total Time: 30 mins
- Yield: 3 1x
Ingredients
- 500 grams Beetroot diced (about 2 big beets)
- 2 teaspoon peanut oil (sesame,sunflower or vegetable oil works fine)
- 1/2 teaspoon urad dal
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 green chillies chopped (thai or serrano)
- 1 teaspoon minced ginger
- 1 sprig curry leaves
- 1 big red onion chopped
- 3/4 teaspoon salt
- 5 tablespoon shredded coconut
Instructions
- Steam the beetroot to your preference.( al-dente or fully cooked)
- Heat oil in a saute pan and add in the urad dal, mustard seeds and the cumin seeds. Let it splutter.
- Add in the green chillies, ginger and curry leaves all at once. Fry for a bare minute.
- Add in the onions and the salt. Saute until soft and tender.
- Add in the steamed beetroot and saute until combined. Add in the shredded coconut and toss to combine.
- Remove from heat and serve with hot rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Stir-Fry
- Cuisine: South Indian
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you so much.
After steaming the beets whole, I have been also removing the skin. Is that necessary? I notice you do not call out that step in your recipe!!! Not having to skin the beets, just chopping off the ends before dicing them, would make the prep a lot easier!! So please help me out here!! Every time I have made this, my wife, who is a fabulous cook herself, has loved it!!! Thanks for your awesome recipes!
I always peel the skin with a peeler when its raw, chop and prep them and then cook with it. Hope this info helps.
Thanks for the recipe cooked it today. Came out well
Thanks for such an amazing recipe yet so simple. I had poriyals many times here in NY, we have so many South Indian eateries here. I never had the courage to try but today I had some sad looking beets in the fridge waiting to be cooked for weeks now and I thought I will give a try. My husband and I loved it
Thank you!
this turned out so good! thank you!!!
Lovely recipe! Thanks!! enjoyed it for lunch with curd rice. um..um..ummmm!!
This is going to be my go-to-website for south Indian fare that I crave ever so often! 🙂
Thank you Nandini!
Super Madam,
I really like your cooking ideas i am a bachelor staying in dubai really helpful
Thank you!
Very nice, and have learnt new method from my normal routine. Thanks a lot.
Thank you so much. Glad that you like the recipe.
Hi,
I love your recipes. Specially Kongunad and chettinad recipes. Thank you ☺️
Thank you very much!
Hi, I loved your easy to follow recipe. Just one comment. In your instructions it says steam the beetroot. I interpreted that as steam with pressure cooker weight. Later I understood that you meant pressure cook.
Looks like recipe speak itself that how I’m delicious. Such a wonderful presentation, thanks for sharing it.
Thank you so much 🙂 I had this dish when I was in Kerala and really enjoyed all the flavours together. I was never really into beetroot, but since I tasted this dish I really like it! Will make it at home tonight 🙂
Its one of my favorites too!
Thanks for this recipe. It was easy, tasty, and healthy – all things my husband and I are really looking for this year. I looked at many recipes, but liked that this one was made up of items we most likely had in our kitchen. Would be curious for other healthy veggie ideas! 🙂
Thank you Karen. There are a lot of veggie recipes on the site that are healthy and easy to make to. Refer to our poriyal/stirfry section in categories.
Yummy,can we add asafotida in it too?
Sure Aparna. If you like it you can add it while tempering!
Superb recipe.. Thanks a lot
Thank You Sasikala!
short n sweet recipe, thnks for the taste
Thank You!
🙂
thankyou for a delicious recipe.. im lovin it. : )