Poriyal
Dry stir-fried vegetable — the foundational vegetable preparation of Tamil cuisine: a single vegetable (beans, cabbage, carrot, raw banana, raw plantain, drumstick, or spinach) cooked in a minimum of oil with a tempering of mustard seeds, urad dal, dried red chilli, and curry leaves, finished with freshly grated coconut. The poriyal is not sautéed to softness but cooked precisely to the point where the vegetable is just tender with a slight resistance — overcooked poriyal is considered a failure. The coconut is added only at the end, off the heat, so it remains fresh and retains its natural sweetness. Present at every South Indian meal as the essential vegetable course, the poriyal is the simplest expression of the region's vegetable cooking philosophy.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Cabbage , finely chopped |
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1 cup | Carrot , grated |
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1 tablespoon | Coconut oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Urad dal |
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1 teaspoon | Chana dal |
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2 | Red Chili , dried |
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1 pinch | Asafoetida |
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5 | Curry Leaf |
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1 teaspoon | Turmeric powder |
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to taste | Salt |
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2 tablespoons | Coconut , grated |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add urad dal and chana dal, and sauté until golden brown.
- 4 Break the dried red chilies into halves and add to the pan.
- 5 Add a pinch of asafoetida and curry leaves, sauté for a few seconds.
- 6 Add the finely chopped cabbage and grated carrot, stir well.
- 7 Sprinkle turmeric powder and salt to taste, mix thoroughly.
- 8 Cover and cook on low heat for about 10 minutes or until the vegetables are tender.
- 9 Stir occasionally to ensure even cooking.
- 10 Once cooked, add the grated fresh coconut and mix well.
- 11 Serve hot as a side dish with rice or chapati.
Tips
For an authentic touch, use freshly grated coconut and adjust the number of chilies to suit your spice preference.