Beetroot Poriyal


by: authenticoriyafood

A healthy beetroot preparation from Kerela (India). With its blood purifying properties, beetroot is a must have for anyone on a detox regimen.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 2

1 large beetroot ( chopped into small pieces )

1 1/2 tsp oil

1 sprig curry leaves

1/2 tsp mustard seeds

1/4 tsp cumin seeds

2 pinch asafoetida

2-3 tsp whole urad dal (skinless)

2-3 green chillis (cut into long pieces)

pinch a of turmeric

1/4 cup freshly grated coconut

1/2 tsp lemon juice (optional)

2 tsp coriander laeves (for garnishing)

salt to taste

Nutrition Facts
Beetroot Poriyal

Servings Per Recipe: 2

Amount per Serving

Calories: 81

  • Total Fat: 4.3 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 149.7 mg
  • Total Carbs: 9.7 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 3.3 g
  • Protein: 2.9 g

how is this calculated?

Download Nutrition Facts Widget Code

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beetroot-poriyal-4982.jpg 1.  Heat the oil in a wok. Add mustard seeds, cumin seeds and curry leaves.

2.  After the curry leaves have wilted a bit, add the urad dal and asafoetida. Fry till the dal turns a few shades dark.

3.  Add the green chillis and fry for 1 minute.

4.  Add the beetroot pieces alng with salt and turmeric. Mix the contents of the wok. Cover and cook till tender. (Stir 2-3 times in between. Add a bit of water in between if you find it getting too dry)

5.  Finally add the grated coconut, mix in and switch off flame.

6.  Remove from wok. Sprinkle lemon juice and coriander leaves.

7.  Serve with rotis or rice and rasam/dal/pappu kura.

Cooks' note:
Do not overcook the beetroots till they turn mushy. And if you find it overwhelming, replace half of the beetroots with carrots.

This can also be had as a light salad.

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