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Easy Beetroot Stir Fry | Beetroot Poriyal
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Beetroot Stir Fry is an easy and simple south Indian style side dish. It is a vegan, gluten-free recipe that pairs well with rice or chapati.

Course: Side Dish
Cuisine: Indian
Keyword: beet stir fry, beetroot stir fry, poriyal, side dish, stir fry recipe
Servings: 4
Author: Pavani
Ingredients
  • 2 cups Beetroot small cubed or grated
  • 1 Onion small chopped
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Peanut powder
  • 1 teaspoon Urad dal+ mustard seeds
  • ½ teaspoon Channa dal
  • ½ teaspoon Cumin seeds
  • Curry leaves
  • Salt to taste
  • 2 to 3 tablespoon Oil
Instructions
  1. Wash and peel the beetroot and cut to cubes or grate as per your choice.

  2. Instant Pot method:

    Here I pre-cooked the beetroot using the pot in pot method.

  3. Switch on the instant pot, add 1 cup of water into the inner pot and place the steamer rack and add the cubed or grated beetroot. Close the lid and select the pressure cook mode and cook for 4 minutes on high pressure. Once done, release the pressure naturally.

  4. Heat a pan with oil. Add mustard, urad dal, channa dal, curry leaves and saute for few minutes.

  5. Add the chopped onions and saute for few minutes or until the onion changes its colour.

  6. Then add the cooked beetroot and saute for 2 to 3 minutes.

  7. Add the red chilli powder, coriander powder, turmeric powder and salt to taste and mix well. Cook for 3- 4 minutes on medium flame.

  8. Finally, add the peanut powder and mix well and switch off the flame.

Recipe Notes
  • Adjust the spices according to your taste.
  • You can skip the peanut powder if you don't like it.
  • If you have not precooked the beets, after sauteing the onions add the beetroot and cook with a covered lid until the beets are half cooked and then add the remaining spices and stir well.