Beetroot poriyal

Earthy, naturally sweet beets get a flavourful upgrade in this South Indian style stir-fry. Tempered with mustard seeds, curry leaves, and a warm spice mix, then finished with coconut for texture, this side dish is bold, vibrant, and perfect alongside roti or dal.

Serves: 3–4 persons (as a side dish)

Prep Time: 25 minutes

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Ingredients

• 450 g beetroot, shredded (about 4 medium-sized beets)

• 1/8 cup olive oil

• 1 tsp mustard seeds

• 6 curry leaves

• ½ tsp urad dal (split black gram)

• 10 g ginger, minced

• Salt, to taste

• ½ tbsp garam masala

• 1½ tbsp coriander powder

• 1 tsp anardana powder (pomegranate seeds powder)

• ½ tsp red chilli powder

• ¼ cup desiccated coconut (fresh or dried)

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Instructions

1. Peel and shred the beets.

2. Heat oil in a pan over medium heat. Add minced ginger and sauté for 30 seconds.

3. Add mustard seeds, curry leaves, and urad dal. Sauté for 1 minute until mustard seeds crackle.

4. Add shredded beets and salt (start with half your intended salt amount). Cover and cook for 5 minutes to soften the beets.

5. Remove lid and taste. Add more salt if needed. Add garam masala, coriander powder, anardana powder (or lemon juice as substitute), and red chilli powder.

6. Cook uncovered for another 7 minutes.

7. Stir in desiccated coconut and remove from heat.

8. Serve warm with roti or paratha.

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Notes

• Anardana powder adds tanginess; lemon juice can be used instead.

• Adjust salt carefully to balance the beet’s natural sweetness.