Beetroot Poriyal | Pressure Cooker Beetroot Thengai Curry
Beetroot Poriyal recipe | Beetroot poriyal | Beetroot curry | Beetroot thoran | Beetroot palya | Beetroot stir fry with coconut | South Indian poriyal recipe | Beetroot dry curry | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Beetroot Poriyal recipe, and if you like the video, pls SUBSCRIBE to my channel.
Why does this beetroot poriyal cook in just 3 minutes? Small diced beetroot + minimal water + direct pressure cooking speeds up the process.
Can I use a 3‑liter cooker? Yes, but ensure at least ¼ of the cooker is filled with vegetables to avoid burning.
Why release pressure immediately? Beetroot continues to cook in steam; immediate release prevents overcooking.
Can I add more water? Avoid it — excess water makes the poriyal mushy. Add 1 tbsp only if trying for the first time.
Can I skip peanuts? Yes, but roasted peanuts add crunch and protein.
Can I add garlic or red chilli? Yes — add them during tempering for extra flavor.
Why is my beetroot still hard? Dice it smaller or cook for one more whistle.
Can I use frozen beetroot? Yes, but thaw and drain before cooking.
Can I make this without coconut? Yes, but coconut gives authentic poriyal texture.
Is this recipe vegan? Yes — it uses coconut oil and plant‑based ingredients.
Can I double the quantity? Yes, the method works for any amount; just maintain minimal water.
Can I use this method for other vegetables? Yes — works for carrots, beans, cabbage, and other non‑watery veggies.
How do I prevent the cooker from burning? Use a 2‑liter cooker that whistles regularly and avoid very small quantities.
Can I pack this for lunch? Yes, it stays fresh and pairs well with rice or chapati.
Beetroot curry in precise,
✅Made in the pressure cooker
✅Cooked within 3 minutes
✅Perfect for the busy morning
✅can be adopted for any quantity
Poriyal recipes
Beetroot recipes
Pressure Cooker Beetroot Poriyal
Ingredients
- Beetroot - 2 cups peeled and cut into small cubes
- Water - 2 tsp
- Coconut - 3 tbsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- Roasted Peanut - 3 tbsp unsalted
- Hing - generous pinch
To temper :
- Mustard seed - 1/4 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Curry leaves - few
- Coconut oil - 1 tsp
Instructions
- In a 2-liter pressure cooker add oil and when the oil is hot add all the ingredients mentioned under “to temper” and let it crackle
- Add beetroot and spread it
- Add hing, salt, turmeric powder, and water
- Put the lid and weight valve and cook for two whistles; release the pressure immediately
- Add coconut and peanuts to the poriyal; mix well and serve
Video
Notes
- Tempering can be done separately and added to the curry
- A 3-liter cooker can also be used
- If you are trying for the first time add 1 tbsp of water and cook after releasing the pressure to remove excess water
- Use at least 1/4 quantity of the Vegetable to the cooker size to avoid the cooker from getting burnt
- For any non- watery vegetable, this recipe will work
- Use a 2-liter cooker that whistles regularly
- Cut the beetroot into small dice
Ingredients:
Beetroot – 2 cups (peeled and cut into small cubes)
Water – 2 tsp
Coconut – 3 tbsp
Turmeric powder – 1/8 tsp
Salt – as needed
Roasted Peanut – 3 tbsp, unsalted
Hing – a generous pinch
To temper :
Mustard seed – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Curry leaves – a few
Coconut oil – 1 tsp
How to make Beetroot Poriyal with step-by-step pictures :
- In a 2-liter pressure cooker, add oil, and when the oil is hot, add all the ingredients mentioned under “to temper” and let it crackle
- Add beetroot and spread it
- Add hing, salt, turmeric powder, and water
- Put the lid and weight valve and cook for two whistles; release the pressure immediately
- Add coconut and peanuts to the poriyal; mix well and serve
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I make a lot of beet salads, but never paired it with coconut. It sounds so good. Hope to try it next time.
Without chilis or powder.?
You can add green/ red chilli while tempering. My son likes it this way so I skip ih
You can add green/ red chilli while tempering. My son likes it this way so I skip chili