Beetroot Poriyal
‘Palya’ is the name for a dry stir fry curry that’s made in the south Indian state of Karnataka. Beets stir fry made with few simple ingredients and it tastes better with a side of rasam.
Servings: 5 people
Calories: 45kcal
Equipment
Ingredients
- 4 large beetroot
- 2 tablespoon grated coconut
- 1 tablespoon coconut oil or any oil
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- Salt for taste
- 1 strand curry leaves
- 1 red chili or 2 green chilies
- 2 teaspoon curry powder optional
Instructions
- Peel the beetroot skins off and give them a quick wash.
- Cook the halved beets in Instant Pot (using PIP method) for 12 min in high pressure. Open the lid with natural release.
- Once it cools down or warm enough to handle, chop the beets into cubes and keep them aside.
- Place a pan over medium heat and add 1 tablespoon of oil.
- As the oil heats up, add mustard seeds, urad dal and saute for 20 seconds.
- Then add the red or green chilies and saute until the dal turns golden.
- Add curry leaves and as they sputter, add the cooked beets and stir fry for a minute.
- Add curry powder (optional), and salt, stir fry for another 2 mins.
- Add grated coconut and stir well. Leave it for 30 seconds before switching off the heat.
- Serve it hot or warm with your favorite side dish.
Notes
Pan or stovetop method to cook the beetroot -
Cook the cubed raw beets in the pan over medium heat. Add ¼ cup of water and close the lid of the pan. Stir occasionally, adding more water if required, to cook the beets. Once they are cooked to medium softness, add salt and place it aside. Instant pot pressure cooker method- Pour 1 cup of water into the pressure cooker. Place a trivet in the Instant Pot, then place the halved beets and ¼ cup water on the medium size pot. Place this inside the inner pot (PIP method) and close the lid. Cook at high pressure for 12 minutes (soft with some chew). Make a natural Release and then open the lid. Instead of this method, you could also use a steamer basket in the instant pot. Be sure to adjust the cooking time according to your beets' size. Chop them into cubes once it's cooled down. Notes:
Cook the cubed raw beets in the pan over medium heat. Add ¼ cup of water and close the lid of the pan. Stir occasionally, adding more water if required, to cook the beets. Once they are cooked to medium softness, add salt and place it aside. Instant pot pressure cooker method- Pour 1 cup of water into the pressure cooker. Place a trivet in the Instant Pot, then place the halved beets and ¼ cup water on the medium size pot. Place this inside the inner pot (PIP method) and close the lid. Cook at high pressure for 12 minutes (soft with some chew). Make a natural Release and then open the lid. Instead of this method, you could also use a steamer basket in the instant pot. Be sure to adjust the cooking time according to your beets' size. Chop them into cubes once it's cooled down. Notes:
- Cook the cubed raw beets in the pan with ¼ cup water. Then add the tempering.
- Grate the raw beets and cook with 3 tablespoon water and add the tempering.
- Cook the cubed beetroot in the pressure cooker for 1 whistle and then stir fry with the spices.
- Add curry powder while cooking the cubed beets, this will enhance the flavor of the beets with contributions from other spices.
- You could choose not to add the grated coconut if you prefer not to.
- Add chopped carrots along with the beets.
- It is important that you add the tempering to the cooked beetroot. That’s when you will get a nice bowl of spiced and flavored beetroot stir fry.
Nutrition
Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Calcium: 4mg | Iron: 1.3mg