Ingredients

• Beetroot :2 medium, finely chopped or grated
• Coconut : 2 tbsp, freshly grated (optional for garnish)
• Mustard seeds : ½ tsp
• Curry leaves : 6-8 leaves
• Green chilies; :1-2, slit (adjust to taste)
• Dry red chili 1, broken (optional)
• Onion : 1 small, finely chopped (optional)
• Garlic :2 cloves, minced
• Turmeric powder : ¼ tsp
• Salt : to taste
• Oil : 1 tsp (preferably coconut oil or sesame oil)
• Water : 2-3 tbsp

Preparation

Wash and peel the beetroot. Finely chop or grate it for quicker cooking. Set aside.

In a pan or kadai, heat oil over medium flame. Add mustard seeds and let them splutt

Toss in the curry leaves, dry red chili, and green chilies. Stir for a few seconds until fragrant.

Add finely chopped onion and garlic, sautéing until the onion turns translucent.

Add the chopped or grated beetroot. Stir well and add turmeric powder. Sprinkle a little water and cover the pan with a lid.

Cook for 5-7 minutes, stirring occasionally, until the beetroot is tender and cooked through. Add more water if needed to prevent sticking

Add salt to taste and mix thoroughly.

Turn off the heat and sprinkle grated coconut over the beetroot. Mix gently.

Serving Suggestion

Beetroot Poriyal pairs well with steamed rice, sambar, rasam, or curd rice for a wholesome South Indian meal.

Notes

1. Skip coconut or use in moderation to reduce calories.
2. Add a pinch of asafoetida for a more traditional flavor.
3. Grated beetroot cooks faster, while chopped beetroot gives a chunkier texture.