Simple vegetable stir fry seasoned with chana dal and mustard seeds flavored with coconut and coriander is PORIYAL in Tamil. Poriyals can be made with any vegetable of your choice. It is inanely simple to prepare and delicious with hot soft white rice(SIN!!).
Settled in Mumbai for the past 5 years has not diminished my love for South Indian food. Infact, since I am not in Bangalore anymore where ever increasing in number Darshinis(self service South Indian restaurants) serve awesome authentic Karnataka/Tamil food, I try to make as much of it at home.
These simple poriyals have fresh diced veggies in minimal spices and oil with just a wee bit of tempering. SO, its almost a salad. Most of the time you will find yourself eating it all by itself sans the sinful rice. Along with a big bowl of lentil soup(Daal), it accomplishes to make a complete meal for those weight watchers.
A list of different vegetables that can make a yummy poriyal awaits for you at the end. But for now, its the recipe in queue:
- 1/2 cup chopped carrot
- 1/2 cup chopped french beans
- 1 spoon oil
- 2 tbsp channa dal, split bengal gram
- 1/2 tsp mustard seeds
- 2 pinches asafetida
- 3-4 curry leaves, torn
- 2 green chilies, slit lenghtwise – use accordingly
- 1 tiny piece of ginger, grated
- 1/2 tsp turmeric powder
- salt to taste
- 2-3 tbsp grated fresh coconut – reduce the quantity if you don’t like the taste
- 1 tsp lime juice
- 1 tbsp coriander leaves to garnish
In a pan, heat oil. Roast channa dal on medium heat till light brown. Splutter mustard seeds at this stage. Sprinkle asafetida. Next goes in the curry leaves, green chilies and ginger and the diced veggies. Sprinkle salt and turmeric powder. Cover and cook till almost done. I like some bite to the veggies, so I leave it at 3/4 th done. But I personally know many who like their vegetables fully cooked. So, your call.
Once done, sprinkle coconut, lime juice and coriander. Mix well. Turn the flame off.
Serve with hot rice or chappathis or enjoy them on their own.
This is one dish that need not be reheated. It tastes yumm even when cold( and I don’t mean, straight out from the fridge).
If you want your veggies to reflect the natural bright color, don’t cover and cook. Let the veggies be done without the lid and stir frying in between so as not to burn the contents.
Chances are your mom would scold you for doing this. The nutrients vanish in thin air .. literally, but when we lidd the contents, the goodness doesnt go away. So they say.
But, what I do is: When Im having guests over, and if this is on the menu, I let the colors shine, as presentation and colors should appeal to my guests. But when I make it regularly at home, I retain the goodness.
PS: For the pictures that you see… you know what I did..;)
Vegetables that you can use:
1. Single vegetable can be made from using only carrot/beans/beetroot/cabbage/bottle gourd/potato/radishes/pumpkin
2. Combination of two – carrot-beans / carrot-beets / carrot-cabbage / beans- potato / beans cabbage
3. Boiled chickpeas can be used, and the dish is called “Sundal”, for this you skip the fried bengal gram.
4. Boiled peanuts made into a poriyal make a very tasty and healthy snack.
If you know of any more combinations, do drop me a line.