1. Peel the skin of the beetroot and carrot (if using) and grate them using a grater.
2. Chop the onions finely (if using).
3. In a pan, add oil and throw in the mustard seeds, curry leaves and urad dal.
4. When mustard splutters and urad dal turns golden brown colour add the onions and fry till they become translucent.
5. Add in the sambar powder, turmeric powder and salt.
6. Saute for a minute and add in the grated beetroot and carrots.
7. Sprinkle few tbsps of water and keep stirring this.
8. The beet root will get cooked soon since we have grated this.
9. Add coconut and mix well.
10. Put off the flame and serve hot with any gravy of your choice.

Recipe and image courtesy: Jeyashri`s Kitchen