Beetroot Poriyal (Sautéed Beetroot)

With mild spices and fresh coconut. 

You will love this sautéed beetroot:

It is attractive and delicious!

It is  mild, sweet, and savory all the same time!

Ready in under 30 minutes.

Minimal prep work

Is a plant-based and allergy-friendly recipe.

This dish is known by different names in different parts of South India: In Tamil Nadu, it is beetroot poriyal; in Kerela, beetroot thoran, and in Karnataka, beetroot palya.

The spices used for tempering can be bought in bulk and stored. They will stay good for months!

This recipe is free from:

01 Gluten

03 Nuts

04 Soy

02 Dairy

Flour Bag

This is a vegan and  grain-frree recipe. 

How do I select the best beetroot for poriyal?

Look for one that is firm and has a taut skin - this indicates freshness. The firmness will make peeling it easy.

Cut the beetroot into chunks and use a food processor, to chop them finely (almost like a mince) - in short pulses of 1-2 seconds.

The white lentils, whole spices, chilies, and curry leaves impart a lovely texture and flavor to the poriyal. 

The fresh coconut adds a lovely juiciness to the earthy flavor of beetroot. 

This dish will keep in the fridge for 3-4 days.  Store it in a glass container with lid. This dish tastes best when served warm.