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Beetroot Stir Fry Or Beetroot Poriyal

A South Indian style stir-fry, where the steamed vegetables are sautéed in spices and topped with fresh grated coconut.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 to 3
Author: Padma


  • 2 medium sized beetroot finely chopped
  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 dry red chillies broken
  • A pinch of asafoetida Hing
  • A sprig of curry leaves
  • 3-4 Tablespoon grated fresh coconut
  • 2 Tablespoons coriander finely chopped
  • Salt as required


  • To the diced beets, add a pinch of salt, half a cup of water and microwave for 5 to 8 minutes.
  • Heat oil in a frying pan over medium heat.
  • When the oil is hot enough add mustard seeds, cumin seeds and dry red chillies.
  • Once the mustard seeds crackle, add curry leaves and asafoetida.
  • Now add the steamed/boiled beetroot pieces and sauté for 2 to 3 minutes.
  • Check for salt and adjust if required.
  • Then add grated coconut to the cooked beetroot, stir well and turn off the heat.
  • Garnish with coriander and transfer to a serving bowl.


You can follow the same process for vegetables like carrots, beans, raw banana, cluster beans, cauliflower etc.
1. You can also add green chillies instead of red chillies.
2. If you want you can also include finely chopped onion to the pan and sauté until transparent and then proceed with adding steamed beetroot pieces.
3. Take care while adding salt because this vegetable does not require a lot of salt.
4. Skip coconut if you do not like it.
5. You can also include lentils in the tempering.
6. You can also add the spicy lentil powder used in eggplant stir-fry.
7. In case you want to prepare beetroot garlic rasam, boil beetroot pieces with 3 cups water.