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Beetroot Stir Fry – Thoran – Poriyal – Palya – Upkari Recipe

  • Gluten Free
  • Vegan

A quick and delicious stir fry made with beetroots (Chukandar).

  • Serves 4
  • Easy




Beetroot Stir Fry is a popular South Indian Stir Fry. You can also call this stir fry palya, thoran, upkari or poriyal.

Beetroot Stir Fry is very easy to prepare. The cooking oil (tel) is tempered with mustard seeds (rye), slit green chillies (Hari mirch) and curry leaves (Kadi patta). The chopped beetroot (chukandar) is added to it, and then some water along with salt. Once the dish is ready, it is garnished with freshly grated coconut (Nariyal).

Beetroots (chukandar) are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese

They also contain the B vitamin folate, which helps to reduce the risk of birth defects whereas the fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health.

These beetroots are slightly sweet in taste but very good for one’s health. It is rich in anti – oxidants and helps in detoxification of the body.

This stir fry can be prepared for lunch or dinner.

Beetroot stir fry comes in very handy when you are famished. It hardly taste much time to cook and is satiating. This stir fry is one of our staple foods. The garnishing of coconut, gives a nutty flavour to the dish.

No need to say that it is low in calories and an excellent option for health and fitness freaks. It is a stir fry for all reasons and all seasons. You can never go wrong with this one.

So, what are you waiting for? Grab that delicious beetroot and start cooking.

I am certain, just as I love it, so will you my dear foodie friends.

As always, share your valuable feedback.

I am also sharing the links of a few other stir fries. French Beans stir fry, Ivy Gourd stir fry, Potato stir fry, French Beans stir fry without garlic and onion, Ivy Gourd stir fry without garlic and onion, Flat Beans stir fry.

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Step 1

Peel and chop the beetroots (Chukandar).


Step 2

In a wok or kadhai, heat cooking oil (tel), add mustard seeds (rye) and once they splutter, add curry leaves (kadi patta) and then add the chopped beetroots (chukandar) and stir properly.


Step 3

Add water (pani) and salt (namak) and cover it with a cloche and cook on a medium flame.


Step 4

After it is cooked, garnish it with freshly grated coconut (nariyal)



Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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