Beet Poriyal from Tamil Nadu

Beet Poriyal from Tamil Nadu

The Tamils ​​sometimes compare the aromas of freshly cut beetroots to manvasanai – the smell of dried earth sprinkled by rain.

Tamil Nadu is a state in the south of India, where the biggest delicacy and source of food for people of all caste is coconut and its products.

This duo – a fresh coconut with beet, today I presen in a completely new variety, Tamil.

For 2 portions of curry

beetroot1 big
onion1 big
grated ginger1 spoon
grated fresh coconuthalf cup
mustard seeds1 tea spoon
asafoteida1/2 tea spoon
black gram1 tea spoon
dried red chili2 pieces
sambar powder or Kashmir chili powder1 tea spoon
curry leaves1 branch
saltto taste
sesame oil3 spoon for fry


  • If you do not have asafoteida, you can add a few finely chopped cloves of garlic with onions.
  • Dried chili can be fully fried and removed during cooking if you prefer a less spicy poriyal. I crushed my peppers and let the spice get mixed up.


  1. Wash the beetroot, peel and slice into a cube about 5 mm thick.
  2. Mustard seeds stew on a pan – about 10 seconds. When they start to bounce and change color to gray, add 3 tablespoons of oil, urad daal, asafoetoid, dried chilli peppers, ginger and curry leaves.
  3. Fry for about 1 minute while stirring. Then add the onion.
  4. When the onion is soft, add the cuted beetroot and salt.
    Cover and cook on a low heat until the beet softens – about 7 minutes. When you run out of your own beet sauce, add a few tablespoons of water.
  5. When the beet is ready add sambar powder or kashmir chilli and grated coconut.
  6. Increase the fire and stir for a few more minutes.

Serve with rice and fish or vegetable curry (for example, potatoes-mustard-green peas).

In the picture, spices and urad in the process of frying.

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