PORIYAL-AN ESSENTIAL PART OF VEG MEALS
Poriyal is a famous vegetarian meal in South India, particularly in Tamil Nadu. In Tamil, poriyal refers to a dry vegetable preparation seasoned with a considerable amount of fresh shredded coconut. A poriyal can be cooked with any vegetable and served as a healthful side dish to most South Indian meals. Poriyals are named by the vegetables that are used, such as beans poriyal, beetroot poriyal, carrot poriyal, podalanga poriyal (snakegourd), vendakai poriyal (lady’s finger), cauliflower poriyal, and others.
Poriyal can also be made with cooked dry beans. Another variety of poriyal is the addition of vegetables such as beans carrot poriyal, cabbage green peas poriyal, and so forth. You may use any vegetable or combination of veggies to make this substantial side dish that goes well with rice and sauce. At the end of preparing this delectable dish, fresh shredded coconut is added to give it a delectable taste and flavour. Poriyal is usually a terrific idea for picnics, brunches, working lunches, and weeknight dinners. The flavours are all so well-balanced. Indian spices (mustard seeds, asafetida, urad dal, curry leaves, and red chile) are roasted in shimmering oil, releasing their flavours as they explode and sizzle. Even after a fast spin in the pan, the vegetables maintain their crisp, juicy texture, while the shredded unsweetened coconut provides a sweet nuttiness. This simple side dish is gluten-free and vegan.
The mixed vegetable poriyal is a traditional south Indian dish. The primary advantage of this dish is that it is colourful and contains a range of nutrients. Peas are said to be the richest source of vitamin B1, which is necessary for energy production, neurological function, and glucose metabolism. Carrots are high in vitamin A and can help prevent certain malignancies. A potato is a starchy vegetable that should be included in a well-balanced diet. The mixed vegetable poriyal with spices is a simple and nutritious dish. Jeera, pepper, and red chilies are among the spices utilised. They provide flavour to the dish and have significant nutritional value. Pepper is beneficial for digestion, colds, and flu. Cumins are a tasty appetiser. Aside from the taste, the best thing about this recipe is how quick it is to make. The entire curry can be done in about 20 minutes, maybe a few minutes more if you have to prep fresh vegetables. Poriyal is a side dish served with rice, sambar, rasam, and curd as part of a three-course meal. There are numerous geographical variations. Palya, a popular dish in the South Indian state of Karnataka, is similar to poriyal. The mixed veggie poriyal pairs well with roti, chapatti, or plain hot rice. When you order a meal at Amma’s South Indian Restaurant, be ensured of tasting Indian poriyal!
