Carrot and Beetroot Poriyal

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.