Beetroot Poriyal | Tam Brahm Style Beetroot Stir Fry | Gluten Free and Vegan

Hi Supermoms,

Juicy Beetroots are in season now and I am using them to the fullest. Beetroot is filled with anti-oxidants and helps build immunity. The vibrant colour of beetroot is not only a treat to the eyes, but is so beneficial for our over all health. 

I often make 'Poriyal'/ stir fries using beetroot. Finely chopping the beetroot and adding freshly grated coconut adds to the taste of the poriyal. 

You can boil the beetroot in an open pot/vessel and use the water/vegetable stock to make Beetroot Rasam. 

A quick, simple and easy stir fry recipe that you can serve as a part of your lunch or dinner. 

Beetroot Poriyal:

Preparation time : 10 minutes

Cooking time : 15-20 minutes

Serves : 4

1 cup = 250 ml cup

Special Vessel : Earthern Kadai/wok or Iron Kadai/wok 

Ingredients :

2 large beetroots ( peeled, finely chopped)

1/8 teaspoon turmeric powder

1 & 1/2 teaspoon sambar powder 

salt to taste

For tempering :

2 teaspoons sesame oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal/split and husked black gram

1/2 teaspoon bengal gram/channa dal

1 sprig curry leaves

For garnish :

1/4 cup fresh coconut ( grated , optional)

Method :

1. In a sauce pan, add the chopped beetroot , pinch of salt and 2 cups of water .

2. Place the pan over medium heat and let the beetroot cook till fork tender.

Chef tip : As the beetroot is finely chopped, it takes just 5-6 minutes for the beetroot to cook. 

3. Drain the excess water and keep the cooked  beetroot aside.

4. Heat a kadai with oil and temper with ingredients given under ' for tempering'.

5. Add the cooked beetroot, turmeric powder, salt ( adjust) and sambar powder.

6. Mix well and cook over low to medium heat for 4-5 minutes and switch off.

7. Garnish with coconut ( optional) and serve. 

Healthy, tasty and refreshing Beetroot poriyal is ready . 

Have you tried my Bengali Style Cabbage Stir Fry / Bandhakopir Ghonto Recipe?

Happy Cooking !

With love,

Masterchefmom