Golden Beets Poriyal, How to Golden make Beetroot Poriyal

I was absolutely mind-blown when I spotted these golden beets at Whole Foods — bright, vibrant, and glowing like turmeric in veggie form! Right then, I knew I had to try making some Indian recipes, I started with Indian-style golden beetroot recipes at home.

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As I peeled them, they left behind soft orange stains on my hands — a surprise moment that reminded me of turmeric root. When I chopped them, they felt just like regular beets in texture, but their color almost reminded me of radish. But the taste? Pure beetroot — slightly sweet, earthy, and very much like our Indian red beetroot, but lighter. My brain was a little confused — looks can be deceiving!

This South Indian golden beet poriyal is simple, no-tempering, Amma-style. Made with spices like sambar powder, red chilli, and cumin, it’s a quick Indian stir fry perfect for lunch boxes or weekday dinners. No mustard, no urad dal — just the sweetness of beets and peas soaking in gentle masalas.

Bite of History: Golden Beets

Golden beets may feel like a fancy supermarket find, but their story runs deep — rooted in ancient Roman times. Beets were originally cultivated for their leaves, not roots! The golden variety came much later, likely emerging in the 19th century as a naturally milder, less earthy cousin of red beets.

Unlike their deep magenta siblings, golden beets don’t bleed color, making them easier to cook with — but their vibrant yellow still carries the sun-kissed sweetness of traditional beets. While not native to Indian soil, they blend effortlessly into our stir-fries, curries, and chutneys, proving once again — an ancient vegetable can always find a new story in a different kitchen.

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Ingredient Role Table – Golden Beets Poriyal

Ingredient	Role in the Recipe
Golden Beets	Main vegetable – mildly sweet, golden in color, cooks fast, and absorbs spices well.
Green Peas	Adds texture and light sweetness, complements the beets beautifully.
Red Chilli Powder	Adds heat and slight color contrast.
Coriander Powder	Earthy and citrusy; balances the sweetness of beets.
Sambar Powder	Gives depth and layered South Indian flavor without any tempering.
Cumin Powder	Mild nuttiness; helps round off the masala blend.
Salt	Enhances all the natural flavors.
Oil	Helps cook the spices and veggies evenly without a need for tempering.
Grated Coconut (optional)	Adds a soft, fresh finish at the end, Amma style.
Water	Softens the vegetables while keeping the poriyal dry and masala-coated.

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Golden Beets Poriyal, How to make Beetroot Poriyal

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Side Dish, Stir Fry, Lunchbox RecipeCuisine: South Indian, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A simple South Indian stir-fry made with golden beetroot and green peas, cooked Amma-style with no tempering — just humble spices like sambar powder, coriander, and cumin.

Ingredients

2 nos. 2 Golden beets ( medium, peeled and finely chopped)
¼ cup, ¼ Green peas (fresh or frozen)
1 tablespoon, 1 Oil
½ teaspoon, ½ Red chilli powder
¾ teaspoon, ¾ Coriander powder
1 teaspoon, 1 Sambar powder
¼ teaspoon, ¼ Cumin powder
¼ cup, ¼ Water
1 tablespoon, 1 Fresh grated coconut (optional)

Directions to make Golden Beetroot Poriyal

Prep the Golden Beets
Wash the golden beets thoroughly to remove any mud. Peel the skin using a vegetable peeler — they might leave a soft orange tint on your hands, just like turmeric! Chop them finely and evenly so they cook quickly and soak up all the masala flavors.
Sauté the veggies:
In a kadai, heat oil. Add the chopped golden beets and peas. Stir for a minute.
Add spice powders:
Sprinkle red chilli, coriander, sambar, cumin powders, and salt. Mix everything well so the spices coat the vegetables.
Cook with water:
Add about ¼ cup water. Cover and cook on low flame till the beets are soft and water is absorbed (10–12 minutes). Stir occasionally.
Dry roast finish:
Once cooked, open the lid and sauté for 2–3 minutes till it turns dry and masala coats the veggies evenly.
Garnish (optional):
Sprinkle fresh grated coconut and give a final stir.

Notes

1 cup = 250 ml

Directions to make golden beetroot poriyal with step by step images

Prep the Golden Beets
Wash the golden beets thoroughly to remove any mud. Peel the skin using a vegetable peeler — they might leave a soft orange tint on your hands, just like turmeric! Chop them finely and evenly so they cook quickly and soak up all the masala flavors.
Sauté the veggies:
In a kadai, heat oil. Add the chopped golden beets and peas. Stir for 2 minutes.
Cook the Poriyal
Add red chilli powder, coriander powder, sambar powder, cumin powder, and salt over the chopped beets and peas. Mix well so the spices coat everything evenly.
Pour about ¼ cup water, cover, and cook on low flame for 10–12 minutes or until the beets turn soft. Open the lid and sauté for a couple of minutes until dry.
Finish with a sprinkle of grated coconut, if using, and give it a final stir

Easy golden beetroot poriyal served with rasam rice — Indian lunch combo with golden beets and peas. — Golden Beets poriyal created by Sandhya Riyaz

Pro Tips to make tasty Golden Beets Poriyal

Chop evenly: Finely chop the golden beets for faster and even cooking.
Cover while cooking: Don’t skip the lid — the beets cook faster and soak up the masala beautifully when steamed.
No need for tempering: This poriyal is full of flavor from the spice powders — tempering is truly optional.
Use fresh peas if in season: They taste sweeter and match the golden beet texture perfectly.
Cook on low flame: Keeps the beets tender without burning the spices.

Serving Suggestion

Serve this golden beetroot poriyal with rasam rice, curd rice, or lemon rice for a complete South Indian meal.
For lunchbox-friendly combos, pair with plain rice and a mild kootu or morkuzhambu.
Add a spoon of ghee on hot rice and place this poriyal on the side — absolute comfort!