Turnip Poriyal
-submitted by Dahlia on 12-20-2007 (Turnip Thoran, Shalgham Ki Sabzi, Turnip Vepudu, Turnip Stir Fry)
Turnip is a root vegetable high in Vitamin C, with a pungent flavour similar to radishes and a mild sweetness like carrots or beetroot. It has a strong odour when raw but the intake of turnip is said to reduce body odour. In this recipe, I've cooked it in the traditional poriyal style with nice tempering and lots of fresh grated coconut. The final dish turns out to be very aromatic no different from any traditional poriyal. You could also make carrot poriyal, beetroot poriyal, white radish (daikon) poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable poriyal using the same recipe. Ingredients
Turnip - 1 lb (grated)
Onion - 1/2 (finely chopped/grated)
Garlic -1 (minced)
Coconut - 2 tblsp (grated)
Split black gram - 1 tsp
Mustard - ¼ tsp
Dry red chilly - 2
Curry leaves - 4
Salt - to taste
Oil - 1 Tblsp
Method
1.Heat oil in a pan and splutter mustard, dry red chilly, split black gram and curry leaves. 2.Saute the onions and garlic for a while. 3.Add the grated turnip and reqired salt. Cook for about 5 minutes spinkling a few drops of water if needed.
3.Finally add the fresh grated coconut, mix it with the turnip and switch off. Microwave Method - Add the tadka, grated turnip, onions, garlic, grated coconut and required salt in a microwave safe bowl and micro cook for 5 minutes in full power. Toss everything once in between. 
Rutabaga Poriyal Comments Comment by Neel Foster
This dish was delicious. We couldn't figure out why it called for 1/4 teaspoon of split black gram. Was there a misprint in the amount or the name of the ingredient? Split black gram comes in a 2 lb.bag so why just a pinch of this dal? Reply :- Hi Neel, Split black gram is very commonly used in tempering. It adds a nice crunch to any vegetable dish. You can increase the amount to 2 tblsps if you like the crunch in your dish. Other than that split black gram (urad dal) is used in making dal, dosa and idli.
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Comment by Neel Foster
I don't understand why the amount of split black gram is so small. What is this ingredient and how is it commonly used....it was delicious, but a teaspoon seems irrelevant. Reply :- Hi Neel, Split black gram is very commonly used in tempering. It adds a nice crunch to any vegetable dish. You can increase the amount to 2 tblsps if you like the crunch in your dish. Other than that split black gram (urad dal) is used in making dal, dosa and idli. |
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