Beetroot Spinach Poriyal

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Beetroot Spinach Poriyal

A vibrant, nutritious side dish that’s kid-friendly and packed with flavor!

If you're looking for a colorful way to get more greens on your plate, this Beetroot Spinach Poriyal is a simple and delicious solution. Especially when it is from your own garden it is special.The subtle sweetness of beetroot spinach pairs beautifully with mild spices and fresh coconut, making it a gentle yet flavorful dish that even picky eaters enjoy. It’s quick to prepare and goes wonderfully with rice, sambar, or rasam—ideal for a comforting South Indian meal.

Ingredients

  • Beetroot Spinach – 1 cup, washed and chopped

  • Onion – ¼ cup, finely chopped

  • Red chili – 1, slit (adjust to taste)

  • Salt – to taste

  • Grated coconut – ½ cup

For Seasoning:

  • Oil – 2 tsp

  • Cumin – ¼ tsp

  • Urad dal – ¼ tsp

  • Asafoetida (hing) – ⅛ tsp

Instructions

  1. Heat oil in a pan over medium heat.

  2. Add cumin,urad dal and asafoetida.

  3. Add chopped onions and the slit red chili. Sauté for 1–2 minutes until the onions soften.

  4. Add the chopped beetroot spinach and salt. Mix well.

  5. Sprinkle a little water, cover the pan, and cook for 6–7 minutes. Check for doneness and cook an additional 2–3 minutes if needed.

  6. Once the spinach is cooked and has reduced in volume, add grated coconut. Mix well and turn off the heat.

Serving Suggestion

Serve warm with steamed rice and sambar or rasam. This mild, naturally sweet poriyal is perfect for both kids and adults!






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