Carrot Beetroot Poriyal is one of the easiest and healthiest stir-fry. Not only is it a very nutritious and delicious recipe, it also has the advantage of being an accompaniment for all rice varieties and even for various kuzhambu or rasam dishes. We can also add finely chopped beans, cabbages or potatoes, giving this simple stir fry extra taste and texture. Hot rice with a dash of ghee, mixed with Carrot Beetroot Poriyal is also one of the many possibilities this stir fry has.

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Some of the tips and variations to make Carrot Beetroot Poriyal

Cooking of the vegetables : Carrot and Beetroot usually cook very fast, hence I prefer to cook this on a skillet. You can also cook it in the pressure cooker to save the time; however, it could get mushy.
Spice : I made it very simple by adding just Red Chili in this recipe. Adding a teaspoon of Sambar Powder can be an alternative to this.
Coconut : Conventionally we only add the grated coconut before turning off the flame. Instead, you can also grind coconut with green chili, ½ teaspoon of jeera and mix the powder to gain additional flavor and taste.

If you like this Carrot Beans Poriyal, then you can also try other Poriyal Recipes

Kothavarangai Thoran | Cluster Beans Poriyal: Kothavarangai thoran is a delicious poriyal made with cluster beans. The freshly ground coconut, red chili and cumin seeds adds more flavor to the poriyal.
Cabbage Poriyal : Keralan Cabbage Thoran is a cabbage dish made with coconut, curry leaves and chilli. Very easy and quick to make healthy and yummy Thoran that tastes good with any South Indian main course.
Vazhakkai Podi | Raw Banana Podi : Vazhakkai Podi is an very tasty and spicy crumbled dry curry made with raw banana. Raw banana is cooked, peeled and crumbled and then tossed to a spicy and flavorful tempering.

Recipe card to make Carrot Beetroot Poriyal

Method with step by step pictures :

Wash and peel the skin of carrot and beetroot and finely chop them into small pieces. Heat oil in a pan and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal is golden brown color

Add the chopped beetroot and carrot along with salt and turmeric powder and stir-fry in high flame for couple of minutes. Sprinkle some water to cook the carrot and beetroot. Do not add too much water as the beetroot itself will release some water while cooking

Cover the pan with a lid and keep the flame in medium and allow the vegetables to cook. Stir occasionally so that the veggies not get sticking to the bottom of the pan. Sprinkle more water if necessary to cook the veggie till they are tender and soft

When the carrot and beetroot are fully cooked, add grated coconut and mix well. Keep the poriyal in flame for another couple of minutes and then remove from flame