Beetroot curry recipe| easy and simple beetroot stir fry recipe – with step-by-step pictures.

Beetroot is one of the vegetables loved by everyone at home. We make curry, pulao, salad using beetroot. After moving to Hongkong, we get beetroot with its greens too. So I started using beetroot greens in my cooking. We can make our regular keerai molagootal or keerai poriyal using beetroot greens.

Usually, it is a little hard to cut the beetroot into fine pieces. Though I make curry by finely chopping the beetroot, I love this easy stir-fry recipe. This just needs grating of the vegetable. Also since it is grated, it gets cooked very fast also.

Also check out my other popular beetroot recipes, beetroot cutlet, beetroot thepla, beetroot chaas , beetroot pulao , and easy beetroot rice.

  • In a pan add oil and add mustard seeds and urad dal. Once the dal turns golden brown add 1 slit green chili and curry leaves.
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  • Now add the finely chopped onions.
  • Saute till translucent.
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  • Now add the grated beetroot, sambar powder, turmeric powder, and salt.
  • Mix this well and sprinkle 1-2 tbsp of water.
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  • Cook this for 3-4 minutes.
  • Since we are using grated beetroot, it will get cooked very fast.
  • Stir in between.
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  • Once it is cooked, add the grated coconut.
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  • Mix well and switch off the flame.
  • Simple and tasty beetroot poriyal is ready.
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  • Serve with any rice of your choice.

Notes:

  1. You can use red chili powder instead of sambar powder
  2. You can make this beetroot poriyal with only green chilis and completely omit the sambar powder.
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Beetroot poriyal recipe

Ingredients

  • 2 cups grated beetroot
  • 3 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 green chili
  • Few curry leaves
  • 1 onion finely chopped
  • ¾ tsp sambar powder
  • ½ tsp turmeric powder
  • Salt as needed
  • 3 tbsp grated coconut

Instructions

  • In a pan add oil and add mustard seeds and urad dal. Once the dal turns golden brown add 1 slit of green chili and curry leaves.
  • Now add the finely chopped onions.
  • Saute till translucent.
  • Now add the grated beetroot, sambar powder, turmeric powder, and salt.
  • Mix this well and sprinkle 1-2 tbsp of water.
  • Cook this for 3-4 minutes.
  • Since we are using grated beetroot, it will get cooked very fast.
  • Stir in between.
  • Once it is cooked, add the grated coconut.
  • Mix well and switch off the flame.
  • Simple and tasty beetroot poriyal is ready.
  • Serve with any rice of your choice

Notes