Thursday, January 1, 2015

Mixed vegetable poriyal

A colorful bowl of side dish is always attractive. We can see 'mixed vegetable stir fries' in any cuisine in the world. In USA, any grocery store will have these chopped frozen vegetables that are easy to cook. Those packets makes the cooking very easy. But in India , our mothers had followed a different way to get those colorful vegetables. I follow the olden method and I reserve a small piece of many vegetables I use everyday to make a poriyal or aviyal that weekend. Instead we can make this poriyal with a store-bought pack or fresh too. Anyways try this and enjoy a Tamilnadu poriyal and let me know how you like it !

Cabbage - 1 cup (shredded)
carrot - 1 (diced)
fresh green peas - 1/2 cup
cooked channa dal - 1/2 cup
green beans -10
shredded coconut - 2 tbsp
green chillies - 2
curry leaf - 1 sprig
onion (chopped) - 2 tbsp (optional)
ginger (finely chopped) - 1 tsp
oil - 1 tsp
salt - to taste
mustard - 1/2 tsp
cumin - 1/4 tsp

Shred the cabbage into fine pieces. Chop the carrot into small cubes and green beans to small pieces. Peel and wash the green peas (pachai pattani).

Heat oil in a wok. Let the mustard seeds pop. Then slide in the onion, ginger, green chillies, curry leaves and saute for 10 seconds. Don't let it get red.

Then add the finely chopped veggies along with green pea and stir fry for a minute.
Immediately sprinkle a handful of water. Add salt and cook covered till the vegetables are done. Tender crispy cooking making the poriyal more tasty. So don't over cook them. Then add the cooked channa dal.

Now sprinkle the shredded coconut and cumin seeds. Mix well and switch off.

Mixed vegetable poriyal is ready!

Serving suggestions:
Serve as side dish with sambar rice or any rice.
Serves 4.

1 comment:

Sooriya said...

Healthy and colorful poriyal!