beetroot carrot poriyal

Beetroot carrot poriyal recipe – a simple flavorful South Indian dish made with beetroots and carrot. Lightly spiced and topped with coconut. Low fat and vegan recipe.

I usually make poriyals to serve as a side dish as they are quick, simple and easy to make and serve as a great healthy side dish. I have already shared the recipes of Beetroot poriyal, Cabbage poriyal, Vendakkai poriyal and Beans poriyal and will be posting more poriyal recipes soon.

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beetroot carrot poriyal recipe

For the unacquainted, Poriyal Is a South Indian dry vegetable preparation that can be made from different veggies like carrot, cabbage, okra, beetroot, potato etc.

To make poriyal, the veggies are first sauteed in spices, steamed and then topped with freshly grated coconut. If you love coconut-based recipes then you must give poriyal a try. The best thing about poriyal recipes is that you get the full flavor of the veggies as they are not very heavily spiced.

You can serve beetroot carrot poriyal with rotis. Or you can also serve them as a side dish with sambar rice or rasam rice combo. I sometimes serve them with dal rice combo also and for me, it goes great.

beetroot carrot poriyal recipe

Few more similar recipes you may like are:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

beetroot carrot poriyal

5 from 3 votes
A simple flavorful South Indian dish made with beetroots and carrot. Lightly spiced and topped with coconut.
beetroot carrot poriyal recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:side dish
Cuisine:south indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


  • 2 medium beetroots
  • 1 medium carrot
  • 1 green chili - chopped
  • 1 teaspoon urad dal
  • 1 teaspoon mustard
  • 10 to 12 curry leaves
  • 1 pinch asafoetida (hing)
  • 1 pinch turmeric
  • 1 tablespoon oil
  • 3 to 4 tablespoon fresh grated coconut
  • salt as required


  • Rinse, peel and chop the beetroots and carrot, very finely. The more fine, the faster they will cook.
  • You can also grate the veggies if you prefer.
  • Heat the oil in a pan. Add the mustard seeds and urad dal.
  • Fry till the mustard seed make a popping sound and the urad dal get maroonish golden.
  • Make sure you don't burn them
  • Add the green chilies, curry leaves, turmeric powder and asafoetida. Fry for 10-12 seconds.
  • Now add the chopped veggies. Sprinkle salt and stir.
  • Cover and let the veggies cook till they are done.
  • Sprinkle some water if the moisture dries in the pan.
  • Keep on checking during intervals and sprinkle water whenever required.
  • When the veggies are cooked well, lastly add coconut and give a stir.
  • Before adding the coconut, if there is moisture in the pan, then dry it by simmering on an open flame for a few minutes.
  • Sprinkle the coconut and then switch off the flame and cover.
  • Stir and then serve beetroot carrot poriyal with rotis or chappatis.
  • Or you can also serve it as a side dish with sambar rice or rasam rice combo.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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23 comments/reviews

  1. This is how my mom makes it! actually she makes separate poriyals of beetroot and carrot. Gotta try this combined poriyal! 🙂

    • surely try this poriyal and let us know how it was? thankyou mathangi 🙂

  2. This is an amazing dish! We have an Indian catering company here at work and one of the guys makes his version and it’s amazing – but your recipe is every bit as good if not better! Do you know how many calories there are per portion?

    • thanks alistair. no idea about calories.

  3. Thank you so much for all the amazing recipes.
    Tried a few and i absolutely love them.
    And because you help me fall in love with the food I make.. I love you more 🙂
    Thanks a ton.

    • welcome sonal. thanks for your sweet and positive feedback.

  4. Hi . Am newly married and not much of a cook .. Ive tried so many of your recipies and my husband has loved them all . He told me u are like a class 12 student answering medical questions as in no one expected u to cook but u cook so well .. I tried oats dosa the other day .. Before they were finished he was like i wont eat them.. I dont like oats .. They dont sound very good . But after i made them .. Believe me i only got to eat one .. He devoured them all ..
    Thank u so much for your amazing recipies

    • welcome aastha. glad to know that blog recipes are helping you in cooking. thanks for sharing your experience and this sweet feedback.

  5. Hi Amit,
    Tried a few of the recipes like beetroot poriyal, Punjabi chole, and they are delicious.
    Your website is a life saviour.
    Absolutely fabulous.
    Thanks a ton 🙂5 stars

    • welcome sonal. thanks for sharing positive review on recipes.

  6. I am so excited to find this site, so many vegetarian recipes. Thanks you.

    • welcome ashley

  7. Tried beetroot porial, simple to cook yet was very Delicious. Wasn’t liking beetroot before but after trying this receipe loving it and have made couple of times. Also have tried other recipes from it site n enjoying every bit. Thank you very much dasanna. Now am too a better cook.5 stars

    • welcome mohan. glad to know this. thanks for sharing your positive feedback.

  8. Hi again Dassana. I have been following all your recipes now 🙂
    Can you help me with any recipe where I can use Beetroot leaves as well. I have a garden where I grow Kale, Beetroot, Silverbeet, n Zuccini. I know Zucini flowers are eaten as well but no idea how to cook them. Please help.
    Thanks again for so many wonderful recipes 🙂5 stars

    • with beetroot leaves, i would make something like a thoran or poriyal. basically the leaves are sauteed with tempered mustard, curry leaves, red chilies or green chilies, asafoetida, turmeric and then coconut is added towards the end. both thoran and poriyal with different veggies are posted on the blog, so you can have a look. another variaion would be sambar or dal, just like we make spinach sambar or palak dal. you can also saute them with some mushrooms, carrots, onions and garlic. add some black pepper powder for seasoning. also they can be added to salads or to soups. with zucchini flowers, you can make pakoras, like the way we make here with pumpkin flowers. the pumpkin flowers pakora are a delicacy in bengali cuisine and here the ingredients added are different. i also read that with tempura batter you can make zucchini fritters. though never tried. but yes pumpkin flowers pakora i have had a few times.

      • Thank you so much for so many ideas…will try for sure!!!! Thanks again

        • welcome anamika

  9. Yummy! I think I can make the kids eat veggis

    • thanks cj. yes you can 🙂

  10. Hi–

    I just wanted to say thanks for your great recipes! I am an ayurveda practitioner in California and I love to send my clients to your more ayurvedic recipes — and this is one of them! I hope you don’t mind I share them!


    • thanks eden for sharing the recipes with your clients.

  11. what a healthy combo.. lovely colors to fill the plate