Carrot Beetroot Poriyal is a colorful and nutritious side dish that is commonly found in South Indian cuisine. This dish is made by sautéing finely chopped carrots and beetroot. Flavorful spices like mustard seeds, curry leaves, and red chilies are used in the preparation. The addition of freshly grated coconut enhances the taste and adds a lovely texture to the dish. Carrot Beetroot Poriyal is visually appealing. It is also packed with vitamins, fiber, and antioxidants. This makes it a healthy choice for any meal. Enjoy this delicious and vibrant vegetable stir-fry as a side dish. Pair it with rice or roti for a full, satisfying meal.
You can also use this poriyal as a filler for bread sandwich.
Carrot Beetroot Poriyal
5
servings10
minutes15
minutesCarrot Beetroot Poriyal is a vibrant South Indian side dish. It is made by sautéing carrots and beetroot with spices like mustard seeds and red chilies. Enhanced with grated coconut, it is not only visually appealing but also rich in vitamins. It is also full of fiber and antioxidants, making it a healthy accompaniment to rice or roti.
Ingredients
Beetroot – 1
Carrot – 1
Onion – 1 small
Coconut gratings – 2 tablespoons
Red Chilies – 2
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Jeera – 1 teaspoon
Asafoetida Powder – a pinch
Curry leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Peel and grate the beetroot and carrot. Finely chop the onion.
- Heat oil in a kadai and add mustard seeds. Once they pop, add urad dal, cumin, asafoetida powder and broken red chillies. Fry until the urad dal turns light brown.
- Add the chopped onion and curry leaves and sauté briefly.
- Then, mix in the grated beetroot and carrot, stir-frying until soft and well-cooked. Keep the flame low; there’s no need to add water.
- Then, season with salt and stir well.
- Finally add coconut gratings, mix well and remove.
Recipe Video
Notes
- This poriyal can also be used as a filling for bread sandwiches.
Made this today. Came out good.