Poriyal: Savoring South Indian Beetroot Cuisine

Poriyal Poriyal: Beetroot Poriyal is a delicately spiced dish originating from South India, combining the vibrant flavors of beets, coconut, and aromatic spices. This culinary delight offers a balance of earthy tones and subtle heat, making it a delightful addition to any meal.


  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Cuisine: South Indian
  • Course: Side Dish
  • Diet: Vegan, Vegetarian
  • Difficulty Level: Moderate

Also Read: Muthiya


  1. 2 tablespoons of coconut oil or sesame oil (gingelly oil)
  2. 2 cups of finely chopped or grated beetroot (approximately 2 medium to large beetroots or 250 grams)
  3. ½ to 1 teaspoon of chopped green chillies or 1 green chilli
  4. 10 to 12 curry leaves, chopped or whole
  5. 1 teaspoon of black mustard seeds
  6. 1 teaspoon of urad dal (split and husked black gram)
  7. 1 pinch of asafoetida (hing)
  8. Salt to taste
  9. ⅓ cup of water, or as needed
  10. 3 to 4 tablespoons of fresh grated coconut


  1. Heat coconut oil or sesame oil in a pan over low heat. Add mustard seeds and allow them to crackle.
  2. Add urad dal and fry until golden and aromatic, stirring often.
  3. Stir in chopped green chillies, curry leaves, and asafoetida. Mix well.
  4. Add finely chopped or grated beetroot and mix thoroughly.
  5. Add salt according to your preference, then mix thoroughly once more.
  6. Pour in ⅓ cup of water or as needed.
  7. Cover the pan with a lid and cook the beetroot over low to medium-low heat.
  8. Occasionally check and stir. If the water evaporates, add more as needed and continue cooking covered.
  9. Once the beetroot is tender and fully cooked, ensure there is no excess water in the pan.
  10. If there is remaining water, cook without the lid until it evaporates.
  11. Stir in grated fresh coconut and mix well. Remove from heat and cover the pan.
  12. Serve the Beetroot Poriyal hot or warm as a side dish with rice dishes like sambar-rice, rasam-rice, dal-rice, or with chapati or paratha.

Also Read: Kadai Vegetable


  • Opt for fresh, tender, and juicy beets for the best flavor.
  • Coconut can be omitted or substituted with desiccated coconut, although note that the taste may slightly differ.
  • This recipe can be easily scaled up to serve more people.
  • Nutritional information provided is approximate and based on the use of coconut oil.

Post a Comment