Beetroot Poriyal with Onion | Beetroot Curry
The bright and vibrant Beetroot Poriyal with Onion or Beetroot curry is a perfect side dish with any meal. Perfect for the Fall weather.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 6 servings
Calories: 61kcal
- 4 Beetroot medium
- 1 Onion thinly sliced
- 3 Green chilies thinly sliced
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 teaspoon Ullutham paruppu / urad dal
- Curry leaves few
- Salt to taste
- 1 ts[ Sugar optional
- 3 teaspoon Coconut optional
I used my instant pot to cook the beetroot. Wash and remove the ends from the beetroot. Place them in a bowl with water and cook it pot in pot in the instant pot. I cooked it at manual setting for 15 minutes.
When the pressure releases, drain the cooked beetroot and let it cool down until we can handle it.
Peel the skin of the beetroot and grate it. Since the beetroots are already cooked it will be very easy to peel and grate.
In a medium pan, heat the oil. Add the mustard seeds, cumin seeds and urad dal and let it fry for a minute.
Add the curry leaves and green chilies and fry for about 10 seconds. Then add the sliced onions and saute until the onions are translucent.
Add the grated beetroot, salt and sugar (if using) and mix well. Let it cook on medium flame for 5 to 7 minutes or until the moisture dries out a bit from the vegetable.
Add the grated coconut (if using) and give it one last mix. Turn off the flame and serve!
Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 211mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg