Piquant Poriyal

It is really challenging to prepare piquant poriyal using mildly-sweet earthy-flavored beetroots. I tried various preparations with different ingredients to make beetroot poriyal more palatable, eventually I found that sauteing beet root along with garlic in coconut oil adds a burst of flavor and also adding pepper & coconut aids to spice up the sweet beetroots. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.

bpr7 Piquant Poriyal
I like to take beetroot poriyal as a mid-morning salad and also it tastes best with rice and sambar/ rasam served for lunch.
bpr5 Piquant Poriyal
Health Benefits :

Although beetroot has innumerable health benefits, it is particularly beneficial to pregnant women for its rich sources of iron & folate. I have compared below the nutrients of beetroot with dates being one of the rich sources of iron & broccoli as a good source of folate:

beetroot Piquant Poriyal
Now the recipe for beetroot poriyal:
Total time taken: 30 min.
Yields: 1½ cups (300 ml)
bpr8 Piquant PoriyalIngredients:

  1. Beetroot – 2 Nos.
  2. Greengram (paasi paruppu) – 1/8 cup
  3. Salt – ½ tsp

 For tempering:

  1. Coconut oil – 1 tbsp
  2. Mustard seeds – ¼ tsp
  3. Garlic pods – 15 Nos.

    For grinding:

  1. Coconut pieces – 5 Nos. (each 1″)
  2. Peppercorns – ½ tsp

bpr4 Piquant Poriyal
Mise en place:

  • Cook lentils uncovered until soft and firm but not mushy for about 10 min.
  • Crush garlic pods using pestle and keep aside.
  • Grind coconut & pepper coarsely without adding water.

bpr2 Piquant Poriyal

  • Wash beetroots, peel their skins and dice them as shown below.

bpr10 Piquant Poriyal
Cooking Method:

  • Heat a pressure cooker with coconut oil in medium flame.
  • Add mustard seeds into the cooker.
  • When they begin to crackle, add crushed garlic and saute for few seconds.
  • Add diced beetroot, salt & water (1 tbsp) and then close the pressure cooker.
  • Now reduce the heat to low and cook for 5 min.
  • Add about one-half of cooked lentils & coconut-pepper mixture immediately after the pressure is released.
  • Mix together and close the cooker for 2-3 minutes to prevent the heat escape. (No need to turn on the heat.)
  • Garnish with remaining lentils & grated coconut before serving.

bpr3 Piquant Poriyal
Tips & Tweaks:

  • You can pressure cook lentils along with beetroot as shown below, but I cooked them separately to prevent them turn reddish.
  • Since crushed garlic is more flavorful I did not use finely chopped garlic in here.
  • You may use red chillies along with garlic and garnish with coconut (without pepper) as below:

bpr-v Piquant Poriyal

  • I prefer to use coconut oil & coconut meat in here as the beetroot & coconut pair works wonder.
  • You can also make the same poriyal using pepper, coconut & garlic for vegetables like carrot, cabbage, etc.

mutakose-poriyal Piquant Poriyal

  • You may adapt this recipe without adding lentils for making poriyal using avarakkai (broad beans), kothavarangai (cluster beans), vaazhakai (raw banana), chenai kizhangu (elephant’s foot yam), etc.

IMG_5514 Piquant Poriyal

80 comments on “Piquant PoriyalAdd yours →

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