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.

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