Mixed Vegetable Poriyal
A classic South Indian stir-fry featuring a medley of tender-cooked carrots, beans, and cabbage, delicately flavored with coconut and a simple spice tempering. This light, nutritious, and soft-textured dish is a perfect side for any meal.
For 4 servings
Prepare the vegetables.
Wash and finely chop the french beans, carrot, and cabbage. Finely chop the onion and slit the green chili. Keep everything ready.
TIPChopping all vegetables to a similar small size ensures they cook evenly and create a soft texture.Make the tempering.
- Heat coconut oil in a pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the urad dal and sauté until it turns light golden brown.
- Add the curry leaves and slit green chili, and sauté for a few seconds until fragrant.
TIPDon't let the urad dal burn; it should be golden for a nutty flavor, not dark brown.Sauté the onion.
Add the finely chopped onion to the pan and sauté until it becomes soft and translucent.
Cook the vegetables.
- Add the chopped beans and carrots to the pan. Sauté for 2-3 minutes.
- Now add the shredded cabbage, turmeric powder, and salt. Mix everything well.
Steam for a soft texture.
Sprinkle the water over the vegetables, cover the pan with a lid, and reduce the heat to low. Let the vegetables cook for 5-7 minutes, or until they are tender and cooked through.
TIPAvoid adding too much water. You only need a little to create steam, which cooks the vegetables gently and keeps them soft.Add coconut and finish.
Once the vegetables are soft, remove the lid. Add the freshly grated coconut and mix gently. Cook for another minute to allow the flavors to combine.
Serve the poriyal.
Serve the mixed vegetable poriyal hot as a side dish with rice and sambar or rasam.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, always try to use freshly grated coconut instead of desiccated or frozen.
- 2The key to a good poriyal is finely chopped vegetables. This helps them cook quickly and evenly.
- 3Do not overcook the vegetables after adding coconut, as it can lose its fresh flavor.
- 4You can store leftover poriyal in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, it is very healthy. It's packed with fiber, vitamins, and minerals from the variety of vegetables. The use of coconut provides healthy fats, and it's lightly spiced, making it great for daily meals.
