Beetroot Palya Recipe | Beetroot palya recipe with step by step photo | How to do Beetroot Palya | South Indian style Beetroot Poriyal Recipe | South Indian style Beetroot Stir fry recipe
Today I have for you all… a healthy, delicious, easy side dish made from Beetroot …That’s ” Beetroot Palya / Beetroot Poriyal / Beetroot Thoran / South Indian style Beetroot stir fry “. Prepared using chopped beetroot, grated coconut and just a few spices they taste good as an accompaniment with rice or chapathi.
Isn’t that pink colour so tempting ?? Drooling ?? Maybe that’s the reason my kids are such a big fan of this veggie. Make anything from beetroots… I know they will empty it off. And I am happy that with it “n” number of health benefits that beetroot carries, is going in. Couple of beetroot recipes that i have shared earlier
I have been eating this beetroot palya since childhood …but still, like them. It is one of the famous choices for a South Indian Lunch Menu. Whenever I make Rasam, I end up making this / some other veggies palya as a side dish.
If you are wondering what does ” Palya ” actually mean .. it is basically a Karnataka version stir fry / dry curry made from any veggies/greens or the likes. In Tamil Nadu, the same is known as poriyal, thoran in Kerala and vepudu in Andhra. Different states .. different names 🙂
There are many different palya like bhindi, beans, cluster beans, snake gourd, ivy gourd, dill leaves palya etc that I make at home and all varieties are usually super healthy and super easy to make. Today let’s see how to make Beetroot Palya …Try this any day and you are going to like it, it’s very simple and hardly takes any time…tastes really good with plain rice.
Few variations and points to note while making South Indian style Beetroot Stir fry :
- Use fresh beetroots for best taste.
- For flavouring, I have used a pinch Hing. You can also add Onion/garlic/coriander leaves etc based on your preference. Usually, i don’t add any of these to this palya.
- Addition of rasam powder/sambar powder is purely optional. However, adding it enhances the taste. If you like plain can make it that way too .
- You can add little jaggery/sugar too if your beets are not that sweet / you prefer more sweetish.
- You can either chop them fine as I have shown or grate using a thick grater. The choice is yours.
- To make this palya I prefer flash cooking / OPOS method. Saute all veggies in 2-3 tsp oil . Add 3-4 tsp water and pressure cook for 2-3 whistles. Forcible remove pressure before it removes. This way they get cooked perfectly yet retain the crunchiness of veggies.
Off to the recipe now …
BEETROOT PALYA RECIPE / BEETROOT PORIYAL / SOUTH INDIAN BEETROOT STIR FRY
- 2-3 medium size Beetroot
- 1-2 nos Green Chilli, slit
- 1 tsp Rasam powder / sambar powder , based on your spice level
- 3-4 tbsp coconut, grated
- Salt to taste
- 2-3 tsp Coconut Oil / Any oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1/2 tsp Channa dal
- a pinch Hing
- few Curry Leaves
- 1-2 nos Red Chilli, broken
- Peel and wash the beetroots. Dice into small pieces as shown in the pic .
- In a pan /Kadai, add coconut oil. Temper mustard, urad dal and channa dal. When it splutters .. add hing, red chilli and curry leaves.
- Add in chopped beetroot and slit green chilli. Saute 1-2 mins .
- Add rasam powder / sambar powder and salt to taste . Give a quick mix.
- Add little water, close the lid and cook till soft. You can either cook in a Kadai. Add 1/4 cup Cover and cook for 8-10 mins. Stir in between. OR Flash cooking / OPOS method: Add 3-4 tbsp water and pressure cook on high flame for 2-3 whistles. Release pressure immediately.
- Check if beetroot is cooked and soft. Taste test. Add in grated coconut. Mix well and switch off the stove.
- Beetroot Palya is ready. Enjoy it with rice/chapati as a side dish.