This is not just a recipe that I stumbled upon. Beetroot Poriyal goes back quite some time in Indian cuisine and it is something I grew up eating. I agree to be sent email.
I am sure that among hundreds of beets salad recipes out there, this recipe for Beets Poriyal will easily stand out for its taste and ease of preparation. I hope you enjoy this as much as I do. This beetroot palya recipe that I am sharing today can be prepared with or without the greens. To keep it simple, I used just the beets for this recipe.
What is Palya or Poriyal?
‘Palya’ is the name for a dry stir fry curry that’s made in the south Indian state of Karnataka. Likewise, each state has its own name, but the basic core recipe and the idea behind it are the same. In Tamilnadu, this type of curry is called ‘Poriyal’. This is also a good side dish for a main course such as Rasam with steamed rice. Palya or Poriyal can be prepared with other vegetables such as beans, cabbage, carrots, potatoes, or even Okra. The preparation and cooking method differs based on what the vegetable is. With the case of beets, it essentially involves sauteing them along with curry leaves, urad dal, chilis, and grated coconut to end up with an authentic South Indian style beetroot curry. Serve it hot alongside tomato rasam, moong dal rasam or any kind of sambar.
How to cook beets in an Instant pot
The traditional way of preparing beets is by peeling a thin layer to clean off the dirt and then chopping it into cubes. That can be quite laborious at times, even with a Vidalia chopper. I started out this recipe that way by first peeling a thin layer of, but then realized that the peeling and chopping would be a lot easier if I can manage to steam and soften them beforehand. That’s when I figured I can use the Instant Pot for steaming them. I still peeled the beets, but I just cut them in half and placed But you can choose to keep the skin as you cook and later peel the skin off easily. Just be sure to choose beets that are roughly the same size to have them evenly cooked.
How to make poriyal
Variations for beetroot Palya
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.
Try My other beets recipe 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. 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. As the oil heats up, add mustard seeds, urad dal and saute for 20 seconds. Now add curry leaves and as they sputter, add the cooked beets and stir fry for a minute. Put the grated coconut and stir well. Leave it for 30 seconds before switching off the heat. Beetroot Cutlet, beetroot chutney, Beetroot curry Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
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