Carrot Beetroot Poriyal

#CarrotBeetrootPoriyal - #CarrotBeetrootStirFry : #Carrot and #beetroot are widely used taproot vegetables all over the world in cooking. Both are slightly sweet in taste and generally consumed as salads, sweets and in curries. Both take very less time to cook. So can be cooked together to make a tasty recipe. I have taken equal quantity of carrot and beetroot. But final outcome is a tasty #poriyal with beetroot color.

Ingredients :
Carrot grated                               : 1/2 Cup
Beetroot grated                             : 1/2 Cup

Onion chopped                             : 2 Tbsp
Sambar Powder                          : 3/4 Tsp
Coconut scrap                              : 2 Tsp
Coriander leaves to garnish
Salt to taste

To Temper :
Mustard seeds                              : 1/4 TSp
Split black gram [ Urad dhal ]     : 1 Tsp
Oil                                                : 1/2 Tsp

Method :
Keep a Kadai ( wok ) on a stove over medium flame with oil.
Splutter mustard seeds and then add urad dhal.
Reduce the flame to SIM and roast until urad dhal turns golden color.
Then add chopped onion.
Saute for a minute or so.
Now add Sambar Powder  and saute for a very few seconds.

Now add grated carrot and beetroot.
Add salt and mix well.

Close with a lid till both become soft.
Open lid and add coconut scrap.

Mix well and turn off the stove.
Transfer into a serving bowl. Top it with coriander leaves.

A very good side dish for sambar or rasam rice.





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