Carrot And Beetroot Poriyal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Let them splutter.
• STEP 2.Add urad dal and curry leaves. Saute until the dal turns golden brown.
• STEP 3.Add grated carrots and beetroots. Cook until they are slightly tender.
• STEP 4.Add grated coconut, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Cook for a few more minutes until the flavors are well combined.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice and sambar or rasam.

Cooking Tips

• You can add a pinch of asafoetida (hing) for additional flavor.
• For a spicier version, add finely chopped green chilies or chili powder.
• You can sprinkle some roasted peanuts or cashews for added crunch.

Storage and Serving

• Carrot and Beetroot Poriyal tastes best when served hot.
• Leftover poriyal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the poriyal in a pan or microwave before serving.