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.
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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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

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!
FAQ – Golden Beets Poriyal
Yes! This recipe tastes great even without coconut. The spices are enough to flavor the golden beets naturally.
Just chop, sauté with oil, add spice powders and water, and cook covered. No mustard seeds or dals needed — just Amma-style poriyal.
Golden beetroot is milder and slightly less earthy than red beetroot. It’s naturally sweeter and doesn’t stain your hands or dishes.
Absolutely! Golden beetroot holds shape well, cooks quickly, and blends beautifully with Indian masalas — perfect for poriyal.
Yes, frozen peas work well. Add them along with the beets so they cook through with the spices.
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