Beet Root Poriyal

Beetroot poriyal is a popular South Indian dish made with grated or cubed beetroot sautéed with spices and coconut. It is a simple and nutritious side dish that pairs well with rice or roti. 

Beet Root Poriyal

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover the flavors of South India with beetroot poriyal! This easy and healthy dish combines spices, coconut, and tender beetroot for a delicious side. Perfect with rice or roti!


  • Beet Root – 2

  • Red Chilli – 1

  • Green Chilli – 1

  • Sambar Powder – 1 teaspoon

  • Sombu (aniseeds) – 1 teaspoon

  • Onion Big – 1

  • Curry leaves – few

  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad dhal – 1 teaspoon

  • Asafoetida powder – 2 pinches

  • Coconut gratings – 2 tablespoon

  • Salt – 1 teaspoon or as per taste


  • Peel the beetroot and cut it into small pieces. Also, finely chop the onion.
  • In a kadai, heat some oil over medium heat. Add mustard seeds and wait for them to crackle. Next, add urad dal, asafoetida, red and green chillies, and curry leaves. Fry everything until the urad dal turns light brown.
  • Add the chopped onions and fry until they turn translucent. Then, add the beetroot pieces, mixing well to combine all the flavors.
  • Sprinkle sambar powder and salt to taste, adding a little water to help mix everything together. Cover the kadai and let it cook until the beetroot is tender.
  • Before removing from the heat, add crushed sombu (aniseeds) and grated coconut. Stir everything together well, and it’s ready to serve.

Recipe Video


  1. like this we can make mixed vegitable pickles . fry somp . jeeraha pepper 3 red chillies musterd and grind it in mixi . then , carrot mattar , nuulkool califower beans and 5 lemeons cut into pieces adda salt and haldi powder and keepit for 3days in sun then add powder and ref oil
    if wants to use quickly keep it in M WAve for 5min , very tasty pickle is ready , can yuse for a week

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