Vegetable Poriyal

Veggie delight in a trice

Prep Time 14 min
Cook Time 10 min
Serving Size 3
Recipe Type Microwave Oven

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. Everyday vegetables explode into a symphony of colours, textures, and flavours, 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.

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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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