Ingredients

• Carrot - 200g
• beetroot - 200g
• black gram (urad ) dal - 2 tsp
• mustard - 1 tsp
• chili powder - 1 tsp
• turmeric powder - 1/2 tsp
• curry leaves, a few
• oil - 2 tbsp
• salt to taste

How to Make Carrot and Beetroot Poriyal

• Peel and cut carrot and beetroot into 1/2 cm cubes.
• Heat oil in kadai, and add mustard.
• When it starts spluttering, add dal.
• When the dal is light brown, add curry leaves.
• After few seconds, add the chopped vegetables.
• Add chilli, turmeric powder, and salt. Stir well to mix.
• Add 1/2 cup of water and cover the kadai with a lid.
• When the water begins to boil, reduce the heat to low.
• Cook till the vegetables are soft and all the water is absorbed.
• Add coconut (optional), mix it well, and remove from fire.