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 poriyal   
 

 

Poriyal

- submitted by Dahlia on 11-13-2008 


           Poriyal is a famous dry dish made in Tamil nadu with any vegetable which is served as a sidedish for lunch or dinner with rice and some curry. The vegetable that is used is finely chopped/ grated, cooked and tossed with a generous amount of fresh grated coconut.  The poriyal is named based on the vegetable that is used like beans poriyal, broccoli poriyal, beetroot poriyal, carrot poriyal, cabbage poriyal, turnip poriyal, keerai (spinach) poriyal, collard greens poriyal, mustard greens poriyal, turnip greens poriyal, radish greens poriyal, beetleaves poriyal, swiss chard poriyal, kale poriyal, rutabaga poriyal, vendaya keerai poriyal (fenugreek leaves), murunga keerai poriyal (drumstick leaves), mullangi (radish) poriyal, podalanga poriyal (snakegourd) , kovakai poriyal (ivygourd), peerkanga poriyal (ridgegourd), vendakai poriyal (ladiesfinger), cauliflower poriyal, asparagus poriyal, parsnip poriyal, brussels sprout poriyal etc.

          You could also make poriyal with cooked dry beans which is often reffered to as 'sundal'. Another variation is to use combinations of vegetables like beans carrot poriyal, cabbage carrot poriyal, cabbage green peas poriyal, cabbage broccoli poriyal, broccoli carrot poriyal, broccoli green gram poriyal etc. The following is the generalized recipe that I have given which can be used for any vegetables. Use you own choice of vegetable or combination of vegetables and enjoy this hearty sidedish with rice and gravy.
 
Ingredients
Vegetable - 1 lb finely chopped or grated (You can use any vegetable or combination of
vegetables)
Onion - 1 (finely chopped/grated)
Green Chilly - 1 (finely chopped)
Coconut - ¼ cup(grated)
Split black gram - ¼ tsp 
Mustard - ¼ tsp
Dry red chilly - 2 
Curry leaves - 1 strand
Salt - to taste
Oil - 1 tblsp

 
Method
1.Heat oil in a pan and splutter mustard seeds, dry red chilly, split black gram and curry leaves. 
2.Saute the onions and green chillies for a while till the onion sweats. 
3.Add the chopped/grated vegetable and salt. Cook for about 5 minutes spinkling few drops of water if needed.
  Note :- Some vegetables do not need water at all. If the dish seems to get dry, just sprinkle few drops of water. 
          Different vegetables takes different time to get cooked.
4.Finally add the fresh grated coconut, mix it well with the cooked vegetable and switch off.
 
Variations
      - Health concious people can add crushed peanuts instead of grated coconut.
      - One raw egg can be broken and added to the vegetable to enhance the flavour.
      - Those who like crunchy poriyal can increase the amount of urad dal and also add some channa dal along.
 
Microwave Method
      - You can make the poriyal easily using a microwave too. Mix the chopped vegetables, tadka (seasoning) and grated coconut and microwave on micropower high for 8- 10 minutes. The time for different vegetables to get cooked will vary.
 
 



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Comments (2)

Susan Williams   (October 15, 2013)
Fantastic, I used grated carrot and broccoli with the addition of my home made Sri Lankan Curry powder.
Dahlia (S.I.R. Author)   (October 15, 2013)
Awesome!!

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