Mixed Vegetable Poriyal
A vibrant, no-fuss South Indian stir-fry where finely chopped vegetables meet a crackling tempering of mustard seeds, urad dal, and fresh coconut. Lightly spiced with green chili and finished with fragrant curry leaves, this everyday poriyal adds a welcome pop of color and texture alongside sambar, rasam, and steamed rice.
For 4 servings
- prep
Prep the vegetables.
1.Wash and finely chop carrots and beans into uniform small cubes.2.Keep green peas ready. If using fresh peas, parboil them for 2 minutes. - temper · ~3 min
Make the tempering.
1.Heat oil in a kadai or wide pan over medium heat.2.Add mustard seeds and let them splutter fully.3.Add urad dal and sauté until golden brown.4.Toss in cumin seeds, dried red chili, and slit green chilies. Sauté for 15 seconds.5.Add curry leaves and let them crackle for a few seconds.TIPKeep the heat medium — urad dal should turn golden, not burn. - saute · ~10 min
Cook the vegetables.
1.Add the finely chopped carrots and green beans to the pan. Stir well to coat with tempering.2.Sprinkle turmeric powder and salt. Mix thoroughly.3.Splash 3 tablespoons of water over the vegetables. Cover with a lid.4.Cook on low heat for 7-8 minutes, stirring once halfway, until vegetables are tender but still have a slight bite.5.Add the green peas, mix gently, and cook uncovered for 2 more minutes to evaporate any remaining moisture.TIPFinely chopping the vegetables ensures they cook quickly and evenly without turning mushy. - garnish
Finish with fresh coconut.
1.Turn off the heat. Sprinkle the freshly grated coconut over the cooked vegetables.2.Toss everything gently to combine. - serve
Serve hot.
Transfer to a serving bowl. Serve immediately as a side dish with steamed rice, sambar, and rasam.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely chop carrots and beans to matchstick size for quick, even cooking.
- 2Keep the heat medium when tempering urad dal to prevent burning and retain nutty flavor.
- 3Cook vegetables covered on low heat; stir once to ensure even tenderness without mushiness.
- 4Add frozen peas directly without thawing; they cook in the residual heat in 2 minutes.
- 5Use freshly grated coconut for best texture and sweetness; frozen coconut works in a pinch.
- 6For a brighter color, add a squeeze of lemon juice just before serving.
- 7Make ahead: prepare tempering and chop veggies a day ahead; stir-fry just before serving.
Adapt it for your goals.
Low-oil
Use a non-stick pan and reduce oil to 1 teaspoon; add 2 extra tablespoons of water and cook covered for a few more minutes to steam the vegetables without sacrificing flavor.
high proteinHigh-protein
Toss in 100 g of cooked, crumbled paneer or firm tofu along with the green peas for a protein boost that complements the mild spicing.
jainJain
Omit onion, garlic (already absent), and urad dal; use asafoetida (hing) instead of the dal for a similar umami note. Replace green peas with extra carrots and beans.
veganVegan
This recipe is already vegan — ensure the oil is plant-based (coconut, sunflower, or avocado oil) and use frozen peas if fresh are unavailable.
Why this is on our healthy list.
Rich in Dietary Fiber
Carrots, green beans, and peas provide a generous amount of fiber that supports healthy digestion and helps maintain steady blood sugar levels.
Packed with Vitamin A
Carrots are loaded with beta-carotene, which the body converts into vitamin A for good vision, immune function, and skin health.
Low-Fat and Plant-Based
With just 2 teaspoons of oil and no animal products, this side dish is naturally low in fat and cholesterol-free.
Source of Iron and Folate
Green peas and curry leaves contribute plant-based iron and folate, important for red blood cell production and energy.
Frequently asked questions
Yes, but thaw and pat them dry first to avoid excess water. Add them after the carrots and beans have cooked for 5 minutes, then cook uncovered until the water evaporates.
