Beetroot Poriyal (Beetroot with Coconut)

Bright pink beetroot poriyal is a favourite in Tamil lunchboxes. Beetroot's sweetness pairs beautifully with the savoury crunch of urad dal, mustard and curry leaves and a handful of fresh coconut.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 15 min
• Vegan · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 500 g beetroot, peeled, finely chopped
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chilli
• 10 curry leaves
• 1 pinch asafoetida
• 1 green chilli, chopped
• ¾ tsp salt
• 4 tbsp grated coconut

Method

1. Heat the coconut oil, add mustard seeds, urad dal and chana dal and fry until golden.
2. Add red chilli, curry leaves, asafoetida and green chilli.
3. Add beetroot, salt and 3 tbsp water, cover and cook on low heat for 10–12 minutes until tender.
4. Add coconut, toss for 1 minute and serve with rice and sambar.

Tip: Chop the beetroot very small – it cooks faster and stays bright.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.