Carrot Beetroot Porial / Carrot Beetroot Kobbari Kura / Beetroot Carrot Coconut Curry

Ingredients

• 2 no Carrots
• 1 Beetroot
• 2 sp fresh grated Coconut
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 sp chopped Ginger
• 1 pinch Turmeric Powder
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/ 2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash peel carrot, beetroot and cut into small pieces, then pressure cook along with salt and turmeric powder, once done drain them.

2. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, green chillies, ginger pieces and fry for a while. Then add in chopped onion, turmeric powder, little salt and stir-fry until the onions are soft.

3. Now add cooked carrot, beetroot pieces and mix well, cook for a couple of mins, then add grated coconut and saute for a min on low heat.

4. Turn off the flame and transfer into a serving bowl, now carrot beetroot porial is ready to serve.