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South Indian Beet Poriyal (Beet Stir-Fry) – vegetarian recipe
Stav Kogan

South Indian Beet Poriyal (Beet Stir-Fry)

A vibrant and simple South Indian stir-fry where sweet, earthy beets meet the delightful crunch of lentils, the warmth of spices, and the tropical sweetness of fresh coconut. A stunning side dish that's as beautiful as it is delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 110
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15 ml) olive or peanut oil
  • ¼ tsp (1.25 g / 0.04 oz) whole brown mustard seeds
  • ¼ tsp (1.25 g / 0.04 oz) urad dal
  • ¼ tsp (1.25 g / 0.04 oz) chana dal
  • 2 dried hot red chilies, broken
  • 5–6 fresh curry leaves, lightly crushed
  • 1 small onion, about 3½ oz / 100 g (3.5 oz), peeled and chopped
  • 14 oz (400 g) beets, boiled, peeled, and cut into ½ inch / 1.25 cm dice
  • ½ tsp (2.5 g / 0.09 oz) salt, or to taste
  • 1–3 fresh hot green chilies, finely chopped
  • 3 tbsp (25 g / 0.88 oz) fresh or frozen grated coconut
  • 2 tbsp (8 g / 0.28 oz) chopped fresh cilantro
  • Pro-Tips for the Perfect Poriyal
  • The initial tempering (tadka) happens very fast. Have all your spices and onions prepped and ready by the stove before you heat the oil to prevent anything from burning.
  • For a fantastic weeknight shortcut, use pre-cooked, vacuum-packed beets. Just dice them and you're ready to go, saving you boiling and peeling time.
  • If you can't find chana dal, simply use double the amount of urad dal. The texture will be slightly different, but still delicious.

Method
 

  1. Heat the oil in a wok or medium frying pan over medium heat.
  2. Once the oil is shimmering, add the mustard seeds, urad dal, and chana dal. Sizzle for about 30 seconds until the mustard seeds begin to pop and the dals turn a lovely golden-red.
  3. Immediately add the broken red chilies and curry leaves—be careful, they will splutter! Give it a quick stir, then add the chopped onion.
  4. Sauté for about 5 minutes, until the onions are soft and translucent.
  5. Turn the heat down to medium-low.
  6. Add the diced cooked beets, salt, finely chopped green chilies, and grated coconut to the pan.
  7. Stir everything together for about a minute to coat the beets in the spices.
  8. Pour in 4 tablespoons (60 ml / 2 fl oz) of water and cook gently on low heat for 10 minutes, stirring occasionally, allowing the flavors to meld. The water should fully evaporate; if any remains, increase the heat for a moment to cook it off.
  9. Stir in the fresh cilantro and serve warm.
  10. Don't skip the fresh or frozen coconut! It adds a crucial sweetness and texture that balances the earthiness of the beets and the warmth of the spices.

Nutrition

Calories: 110kcalCarbohydrates: 13gProtein: 2gFat: 6g

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