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beet greens poriyal
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5 from 64 votes

Beetroot Leaves Poriyal | Beet Greens Stir Fry

Beetroot Leaves or Beet Greens are one of healthiest greens that is often discarded. Beetroot leaves are very healthy and packed with nutrition. This Beetroot Leaves Poriyal or stir fry is a great way to use them in everyday cooking. They cook incredibly quick and is so delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 108kcal

Equipment

  • pan
  • Cutting board
  • Knife

Ingredients

  • 4 cups Beetroot leaves / beet greens Along with tender stem
  • ½ cup Onion chopped
  • 2 Green chilies slit
  • 2 Dry red chilies
  • cup Grated coconut
  • 2 teaspoon oil I used coconut oil
  • 1 teaspoon Mustard seeds
  • 2 teaspoon Ullutham Paruppu / Urad dal
  • ¼ teaspoon Asafetida
  • 2 teaspoon Lemon juice
  • To taste Salt

Instructions

  • Clean the beetroot leaves and chop them coarsely. Refer to my cleaning tips that I have earlier in the post.
  • In a wide pan, heat oil and add the mustard seeds, Urad dal, red chilies and asafetida.
  • Let it fry for about 20 seconds and then add the chopped onions along with green chilies.
  • Once the onions are soft and translucent, add the chopped beet leaves. The leaves will start wilting down as it cooks. If you have beetroot stems, cover the pan for few seconds to let them cook faster.
  • Add salt and continue cooking until the poriyal looks almost dry. Now add the grated coconut and give it a mix. Turn off the heat and give a good squeeze of lemon.
  • Beetroot leaves poriyal is ready to serve. I served it with rice and sambar.

Notes

Expert tips
  • Make sure to clean the beetroot leaves well. SInce they grow close to ground, there could be a lot of trapped dirt in the leaves.
  • The leaves reduce quite a bit when cooked, so make sure to start with a good quantity.
  • We can skip the onions in the recipe and just use coconut or skip the coconut and use onions. The poriyal recipe is pretty adaptable.
  • Use coconut oil to cook the beetroot poriyal as it compliments the recipe well.

Nutrition

Calories: 108kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 167mg | Potassium: 439mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2619IU | Vitamin C: 49mg | Calcium: 59mg | Iron: 2mg