Beetroot Stir Fry | How to make Beetroot Poriyal


Beetroot Poriyal

Learn how to make Beetroot Stir Fry or Beetroot Poriyal

Beetoot Stir Fry or Beetroot Poriyal used to be our family favorite from childhood days. My Mom used to make beetroot poriyal as side-dish for chapathi or sometimes with rice and sambar. This used to be the only veggie which all of us wished to have with chapathi without any second thought or any fuss. Sometimes, she would also add some freshly grated coconut and sprinkle just before removing from flame, adding coconut definitely gives wonderful flavor and texture to the dish.  


Even today I follow this great combination, chapathi with beetroot stir fry or beetroot poriyal which is super delicious. You can also mix up this with some plain cooked rice and have it as simple beetroot rice. This is a great way to use up the leftover poriyal. Beetroots – deep red colored veggie can also be had as raw salad, pickled or even steamed combining with other vegetable. Beetroot is an excellent source for manganese and folate.  


Beetroot Stir Fry | How to make Beetroot Poriyal

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Beetroot Stir Fry for chapathi or rice.


Beetroot – 2, medium

Oil – 2 tsp

Curry Leaves – 1 sprig

Turmeric Powder – 1/4 tsp

Chilli Powder – 3/4 tsp

Small Onion – 1, optional

Garlic Pods – 4, crushed

Tomato – 1, grated

Salt to Taste


Take the beets and peel off the skin. Wash and grate. Keep aside.

Heat oil in a kadai and add the crushed garlic. Sauté until garlic is brown in color and fragrant.

Add the chopped onions (if adding) and curry leaves. Fry this for a minute. To this add the grated beetroot, tomato, salt and all the spice powders. Give it a good stir for 1 to 2 minutes on high flame.

Now, reduce the heat and cover lid. Let it cook. This might take 5-8 minutes. Stir once a while so that it doesn’t stick to the kadai. Beetroot lets enough moisture so add water only if required. May be few spoons will do.

Check for the seasoning and serve hot with chapathi or white rice.


You can also finely chop the veggie instead of grating them. Just make sure you cook the beetroot well adding enough water. You can also pressure cook them.

As I said, adding grated coconut gives a wonderful flavor to the dish and that is purely your choice.

There's no water required to cook as beetroot lets enough moisture. If need be add few spoons.




  1. Never used beetroot for cooking but this recipe is tempting…
    Hina recently posted…Moong Dal Cheela – Yellow Lentil Crepes with Sun Dried Cherry Tomatoes and Feta CheeseMy Profile

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