Carrot and beetroot sambharo Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and green chilies.
• STEP 2.Add grated carrots and beetroot to the pan. Cook for a few minutes until they soften slightly.
• STEP 3.Add salt, sugar, and lemon juice. Mix well and cook for another minute.
• STEP 4.Garnish with chopped coriander leaves and serve the carrot and beetroot sambharo warm or at room temperature.

Cooking Tips

• Grate the carrots and beetroot using a fine grater for a better texture.
• Adjust the amount of green chilies according to your spice preference.
• Squeeze out any excess moisture from the grated vegetables before cooking.

Storage and Serving

• Carrot and beetroot sambharo is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
• Reheat in a microwave or on the stovetop before serving.
• Serve the sambharo as a side dish with Indian meals or as a salad on its own.