Salmon Fish Fry, Cheppala Fry, How to make Meen Varuval
Inspired by traditional South Indian fish fry, this version uses salmon, tamarind, and crushed garlic. Spicy, crispy, and ready without long marination.
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.
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 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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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.
Inspired by traditional South Indian fish fry, this version uses salmon, tamarind, and crushed garlic. Spicy, crispy, and ready without long marination.
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