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Beetroot Poriyal

Beetroot poriyal is the most simple poriyal variety that serves as a side dish to a main course meal of rice with sambar, rasam and yogurt. This goes best to even eat by mixing with rice. The flavors of onion and coconut had a good taste to beetroot. lets look at the recipe of making this.

beetroot poriyal

Preparation Time:10 mints|Cooking Time:20 mints| Serves:2


Beetroot - 1 cup (chopped )

Onion - 1/4 cup (cooked)

Coconut - 2tbspn

Salt - 1tbspn

Hing - as Required

Oil - 2tbspn

Mustard seeds - 1tbspn

Channa dal - 1tspn

Urad dal - 1 tspn

Red Chili-1

Curry Leaves - few

Water - as required


1.In a kadai add oil,mustard seeds. Allow it to pop then add channa dal, urad dal , r.chili and curry leaves. Then add the chopped onion and cook till transparent . Add the beetroot chopped.

2. Add the salt , turmeric , hing & required water and cook by covering it until its soft.

3. Once all the water is evaporated and beetroot cooked well add the grated coconut and turn off the flame. Mix well and keep in stove for two mints. Then Serve it with hot rice.

Now the beetroot poriyal is ready to serve.

cabbage moong dal poriyal

My Notes :

1. Adding onion is completely optional.

2. Instead of chopping the beetroot you can also grate and add it.

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