Vegetable Poriyal

September 14, 2017


For the Vegetable

1/2 kg mixed vegetables finely chopped in cubes of 1 cm
2 tbsp grated fresh coconut
For the Tempering

1 tsp mustard seeds
a pinch of hing (asafetida)
ginger chili paste to taste
1 red chili
2-3 curry leaves
salt to taste
turmeric to taste

Steam the mixed vegetables (beans, carrots, potatoes and peas) so that they are just done (not over cooked) and the colours are vibrant. In a heated pan add mustard seeds. When they splutter turn off the flame and add hing and then turmeric and dry roast. When the smell permeates add curry leaves and finally mix in the steamed vegetables, ginger chilli paste and fresh coconut. Serve hot.


Use only 1 vegetable or mixed veggies of your choice. They can also be grated instead of chopped.

You can also add crushed peanuts to enhance the taste.

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