Carrot-Beetroot Porriyal

Whatever be the gravy to go with steamed rice,the stir-fry is an important part of the meal in our house.That too, it must be different in taste and texture.Variety is the key.This combo of carrot and beet is colorful and tasty.It is my first entry towards Vegetable Marathon,an event started by Silpa of Anita’s Kitchen,currently hosted in my blog with the theme-Carrot.

I used:

Carrot-1,grated
Beetroot-1,peeled and grated
Onion-1,small,finely chopped
Coconut-2 teaspoons,grated
Red chillies-2,broken into bits
Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Gram dhal-1 teaspoon
Asafoetida powder-a pinch
Curry leaves-a few
Salt to taste
Oil-1 teaspoon

1. Heat oil in a pan and put in the mustard,cumin seeds,gram dhal,red chillies, asafoetida, curry leaves.
2. When it splutters and dhal turns brown add the onion and saute till translucent.
3. Put in carrot and beetroot,sprinkle a little water and cover and cook till soft.Stir in between to avoid burning.Sprinkle more water if required.
4. Add salt,coconut and mix well.

Remove from heat and serve as a side dish with steamed rice.

Another method of preparing this is to microwave the carrot and beetroot with a little water till done.Heat a pan and put in mustard,cumin seeds,gram dhal,red chillies, asafoetida, curry leaves.When it splutters and dhal turns brown add the onion and saute till translucent.Put in the cooked carrot- beetroot,salt and coconut.Mix well and remove from heat.This method is very easy and there is no chance of burning the veggies while it gets cooked.

Bon Appetit…