Beetroot poriyal
Grated beetroot cooked quickly with mustard seeds, curry leaves and coconut for a vivid, earthy side.
- Time20 minutes
- LevelEasy
- Costabout £1.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the beetroot (wear gloves if you like) and coarsely grate.
- 2
Heat the oil in a wide pan. Fry the mustard seeds, urad dal and dried chillies for 30 seconds until the seeds pop.
- 3
Add the curry leaves and green chilli for 20 seconds.
- 4
Tip in the beetroot and salt. Stir well, cover and cook on a medium heat for 8 minutes, stirring now and then, until just tender.
8 min - 5
Stir in the coconut and cook for 2 minutes.
2 min - 6
Finish with the lemon juice and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.