Vegetable Poriyal
Vegetable Poriyal is a staple in most South Indian homes, the word ‘poriyal’ being a Tamil word that refers to a dry vegetable dish of chopped or grated vegetables sautéed with spices and grated coconut. Every day vegetables explode into a symphony of colors, textures, and flavors, and each bite takes you through the garden, where vegetables retain their crunch and spices dance on your taste buds. This dish embodies home-cooked comfort–its simplicity in its ability to elevate a simple meal into an experience. Serve hot rice and curry, roll it up in a roti, and even fill a sandwich. As good chefs always say, spontaneity is the name of the game.
“Veggie delight in a trice"
“Veggie delight in a trice"
Prep Time
14 mins
Cook Time
10 mins
Serving Size
3
Ingredients
- 1 Potato
- 50 gms Grated Coconut
- 4 Red Dried Chillies
- 1 Sprig Curry Leaves
- 2 tsp Turmeric Powder (Haldi)
- 10 gms Green Chillies
- Salt to taste
- 1 Onion
Method
- Cut the beans about 2-inch size and boil them on microwave mode for 4-5 minutes. Also, boil the diced potato and cauliflower florets in water for 10 minutes.
- Heat oil in a microwave-safe bowl, add curry leaves and sliced onions and cook it for 1 minute. Add the vegetables and all the grated coconut and cook it for 3 minutes. Add the red chili, turmeric powder, green chili, and salt, and cook it for 2 minutes.
- Garnish it with chopped coriander. Serve hot.
