Beetroot Poriyal (Beetroot Stir Fry with Peanuts)
Authentic South Indian Food Creator · Home Chef
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Beetroot Poriyal is a vibrant, nutritious South Indian stir-fry that transforms humble beetroots into a delicious side dish bursting with flavor and color. This traditional Tamil recipe combines the earthy sweetness of beetroots with aromatic spices, crunchy peanuts, and a tempering of mustard seeds and curry leaves that makes it absolutely irresistible. Whether you're looking for a healthy addition to your weekday meals or a colorful side dish to brighten up your lunch box, this poriyal checks all the boxes.
What makes this beetroot poriyal so special is its versatility and simplicity. In Tamil households, poriyals are an essential part of everyday cooking - they're quick to prepare, packed with nutrients, and pair beautifully with both rice and chapati. The addition of roasted peanuts gives this dish a delightful crunch and protein boost, making it hotel-style special yet incredibly easy to recreate at home. The natural sweetness of beetroots balanced with spices creates a harmonious flavor profile that even picky eaters will enjoy.
This recipe is perfect for those busy weeknights when you want something healthy, delicious, and ready in under 30 minutes. Beetroots are known for their numerous health benefits - they're rich in antioxidants, vitamins, and minerals that support heart health and boost immunity. By preparing them as a poriyal, you retain most of their nutritional value while creating a dish that's so tasty, you won't even realize you're eating something incredibly good for you!
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Ingredients(12 items)
Instructions
💡 Tap a step to mark it doneWash the beetroots thoroughly, peel the skin and grate them using a grater or chop them finely. Keep aside.
Dry roast the peanuts in a pan on medium heat until they turn golden and aromatic. Remove and keep aside.
Heat oil in a kadai or pan. Add mustard seeds and let them splutter.
Add urad dal and sauté until it turns golden brown. Then add curry leaves and green chillies, sauté for a few seconds.
Add the finely chopped onions and sauté until they turn translucent and soft.
Add turmeric powder and red chilli powder, mix well for a few seconds.
Add the grated or chopped beetroot along with salt. Mix everything well.
Cover with a lid and cook on medium-low heat for 12-15 minutes, stirring occasionally. Sprinkle a little water if needed to prevent sticking.
Once the beetroot is cooked and tender, add the roasted peanuts and mix well.
Add grated coconut if using, give it a final mix and cook for another minute.
Turn off the heat and serve hot with rice and sambar or with chapati.
Tips and Tricks
- Grate the beetroot finely for quicker cooking time. You can also chop it into small pieces if you prefer a chunkier texture.
- Don't skip roasting the peanuts as they add a wonderful crunch and nutty flavor to the poriyal.
- If the beetroot starts sticking to the pan while cooking, sprinkle 2-3 tablespoons of water and continue cooking covered.
- Adjust the spice level according to your preference by increasing or decreasing the amount of green chillies and red chilli powder.
- Fresh grated coconut adds extra flavor, but you can skip it if you want a simpler version.
- Store leftover poriyal in an airtight container in the refrigerator for up to 2 days. It also makes an excellent lunch box side dish.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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