Beetroot Stir-Fry / Beetroot Poriyal – 2


Already I have shared a beetroot stir fry, and this one is something different than the previous one. I have chopped the beetroots and induced cumin powder to enhance the taste. As already told beetroot has too many health benefits – improves low blood pressure, enhances the blood flow, boosts energy and so on. Let us move on to the recipe…

Beetroot Stir-Fry / Beetroot Poriyal

Beetroot Stir-Fry / Beetroot Poriyal


  • Beetroot – 2 nos
  • Onions – 1 no
  • Green chili – 2 nos
  • Cumin powder – ¾ tsp
  • Grated coconut – 4 tbsp
  • Salt to taste
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp


  • Peel and finely chop the onions and green chilies.
  • Peel and chop the beetroot, to small pieces.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they are transparent.
  • Add in the beetroots and cook for 3 mins.
  • Add in the cumin powder and salt and cook until the raw smell goes off.
  • Pour in 3 tbsp of water, cover and cook until the beetroots are tender (cooked).
  • Add in the grated coconut and cook until the raw smell goes off or until the coconut are cooked.
  • Remove from fire.

Serve hot with steamed rice and any mutton or chicken curry.



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