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You can use different steamed, shredded, or finely chopped vegetables like beetroot, raw bananas, carrots, potatoes, green beans, chow chow, pumpkin, etc. Every South Indian region has its variation and a name for it - Poriyal, Thoran, Palya, Vepudu, and Palya. The recipe I am sharing today is Beetroot Poriyal with coconut. It may be different to the ones you see on the internet because this is the way my family makes it. The ground coconut paste is what makes this Beetroot Curry unique. Beetroot Thoran is simple, colorful, and a flavorful side dish that can be served with steamed rice and sambhar or rasam. Beetroot is a very nutritious root vegetable which makes it a great option to add to your weekly diet. It has an earthy umami flavor and crunchy texture. Beets are also naturally sweet and very versatile to cook with. They are also a natural blood purifier. Coconut - Freshly grated coconut works best in this vegan Poriyal recipe. But if you don’t have access to fresh coconut use frozen. Unsweetened desiccated coconut or coconut shreds can also be used. Coconut not only compliments to the sweet taste of the beets but also gives this South Indian style Poriyal a nice texture. Spices - mustard seeds, cumin seeds, gluten-free asafoetida, curry leaves, and dried red chillies give this Beetroot Poriyal recipe the required spice and flavor. Aromatics - Onion, ginger, green chillies, and cilantro give this warm Beetroot Salad an aromatic flavor. Spice Blends - Turmeric powder, and Sambhar powder are added to this Indian Beetroot Poriyal recipe to enhance the dish. These spice blends lend an earthy and nutty flavor to the pan-fried beets. Cooking oil - I like to use coconut oil or Dairy Free Ghee when making Beetroot Thoran. Sesame oil or any other vegetable oil can also be used.
Add it to your menu rotation, pack it in lunchboxes, or enjoy this nutritious beetroot stir-fry for lunch, dinner, or brunch. Give this quick-fix stir-fried beets recipe a try! Poriyals like these are also prepared on special festive occasions.
