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Beetroot Poriyal with Onion | Beetroot Stir Fry
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5 from 6 votes

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 mins
Cook Time30 mins
Total Time45 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