beetroot carrot poriyal
A simple flavorful South Indian dish made with beetroots and carrot. Lightly spiced and topped with coconut.
10 to 12
3 to 4
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.
full recipe -