Chettinad Poriyal

Chettinad Poriyal

Chettinad Poriyal

Veg Vegan

Dry-cooked vegetable stir-fry — seasonal vegetables (beans, cabbage, carrot, or raw banana) tossed in sesame oil with mustard seeds, urad dal, curry leaves, and freshly grated coconut. A mandatory element of the Chettinad rice plate, providing crunch and freshness alongside the wet kuzhambu preparations.

Cuisines

Chettinad

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

Green Bean 1 cup Green Bean , chopped
Carrot 1 cup Carrot , chopped
Cabbage 1 cup Cabbage , shredded
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
asafoetida 1 pinch Asafoetida
Curry Leaf 1 sprig Curry Leaf
Coconut 2 tablespoons Coconut , freshly grated
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
salt to taste Salt

Instructions

  1. 1 Heat coconut oil in a pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add urad dal and fry until golden brown.
  4. 4 Add asafoetida and curry leaves, sauté for a few seconds.
  5. 5 Add chopped green beans, carrots, and shredded cabbage.
  6. 6 Stir in red chili powder, turmeric powder, and salt.
  7. 7 Mix well and cover the pan, allowing the vegetables to cook on low heat for 10-12 minutes.
  8. 8 Stir occasionally to ensure even cooking.
  9. 9 Once the vegetables are cooked and tender, add freshly grated coconut.
  10. 10 Mix well and cook for another 2 minutes.
  11. 11 Remove from heat and serve hot.

Tips

For a more authentic taste, use freshly grated coconut and adjust the spice level to your preference.