Site icon Kamala's Corner

Carrot Beetroot Poriyal


  • Beetroot – 1
  • Carrot – 1
  • Onion – 1 small
  • Red Chillies – 2 Nos
  • Oil – 2 teaspoons
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1 teaspoon
  • Jeera – 1 teaspoon
  • Asafotida Powder – a pinch
  • Curry leaves – few
  • Salt – 1/2 teaspoon or as per taste

Remove the skin from beet root and carrot and grate it.
Chop the onion finely.
In a kadai put the oil and when it is hot add mustard. When it pops up add uradh dhal, jeera, asafotida powder, red chillies broken into two or three pieces, curry leaves and fry till urad dhal turns light brown. Add chopped onion and fry for a while. Then add the grated beetroot and carrot and stir fry till it is soft and cooked well. Keep the flame into low. No need to add water. Finally add salt and mix well.
Note: You can also make bread sandwitch keeping this poriyal inside bread slices.

Exit mobile version