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    Home » Recipes » Indian Dry Vegetables - Poriyal

    Thengai Poriyal - South Indian veggies with coconut and lentils

    Published: Sep 12, 2017 · by Nisha

    Jump to Recipe Print Recipe

    Thengai Poriyal - This is a South Indian veggie side dish with coconut and lentils. Vegetables like green beans, cabbage, carrots, beetroots and broad-beans are steamed and stir fried; seasoned and tempered with mustard seeds, dry red chilly, and fresh grated coconut.

    Thengai Poriyal

    Thengai Poriyal - Veggies with coconut and lentils

    Out of the various South Indian poriyal varieties, this is a mild and simple one. Fresh veggies and lentils, mixed with freshly grated coconut make for an amazing side dish. First, steam or boil the veggies with moong dal (split green gram) and keep them aside. Then, heat a pan, do the tempering, add the cooked veggie and finally sprinkle it with grated coconut and serve.

    A simple stir-fry that often comes to table in a South Indian kitchen. Vegetables, when cooked until tender and mildly seasoned are sure a vegetarian's delight.

    Click here to see other poriyal varieties and learn how to make the Veggies, the Indian style.

    Thengai Poriyal
    Print
    Thengai Poriyal - South Indian style vegetable side dish
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     
    Thengai Poriyal - This is a South Indian veggie side dish with coconut and lentils. Vegetables like green beans, cabbage, carrots, beetroots and broad-beans are stir fried; seasoned and tempered with mustard seeds, dry red chilly, and fresh grated coconut. Green beans stir fry with mustard chilly tempering and fresh coconut
    Course: Side Dish
    Cuisine: Indian Fusion
    Keyword: Indian veggie side dish, Poriyal, Veggies with coconut
    Servings: 4 persons
    Calories per serving: 105 kcal
    Author: Nisha
    Ingredients
    • 4 cups finely chopped beans, cabbage, carrots etc...
    • 2 tablespoons split green gram | mung dal
    • 1 to 1.5 cups water, more or less according the veggie
    • 2 tablespoons tightly packed freshly grated coconut, adjust this according to your preference
    • Salt to taste
    For the tempering
    • 2 tablespoons coconut oil, or normal cooking oil
    • ¼ teaspoon mustard seeds
    • 3 to 4 curry leaves, chopped
    • 3 to 4 dry red chillies, adjust as per your spice preference
    • 1.5 teaspoon split urad dal Split black gram (husked)
    • A pinch asafeotida powder
    • 1 tablespoon channa dal | split bengal gram (optional)
    Instructions
    1. In a Kadai, bring water to boil and add salt. Then add the veggies and the moong dal. Cover and cook until the veggies are soft and tender. Discard any remaining water. Strain and keep aside. Try to use minimum water to cook vegetables so that you don't have to throw away. 

    2. Dry the pan and in the same pan, add coconut oil and keep it on medium flame. Once it becomes hot, add the mustard seeds and let it splutter. Then add curry leaves, dry red chillies, channa dal and urad dal. Keep stirring until the dal turns golden brown. 

    3. Immediately add the cooked beans and mix well. Check for salt and adjust. Finally add the coconut gratings; mix it well and turn off the flame.
    Recipe Notes
    1. There are several ways to cook the vegetables. You can steam them separately, boil them in water or directly add them in the pan after the tempering process. The first two methods, use the steps given in the recipe. If you are following the last method, add the vegetables; sprinkle some water; cover and cook. Keep stirring them frequently and sprinkle water as and when needed to avoid burning the beans. I use this method only when I am pressed for time.
    2. When cooked using the method that I have mentioned in the post, a fair argument can be made that the nutrients will be lost while discarding the water. To avoid that, I use water only as much as needed, just enough to immerse the vegetables and then add only if needed. I prefer this or the steaming method more, as it retains the flavor and the texture and shape of the vegetables more than the direct pan method.
    3. You can also add a teaspoon of kari powder at the end. Please refer here for the recipe as this is not the curry powder available in the market.
    4. Also onion is optional. In a typical tambrahm style onions are not included. But if you prefer it, sauté the onions until it turns translucent before adding the cooked vegetables, i.e. after step 2. If you add onions, skip asafeotida.

    View other "Indian Dry Vegetables - Poriyal" recipes

    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
    • Aloo Jeera - Roasted Potatoes with Cumin
    • Beans Paruppu Usili
    • Seppankizhangu roast | Arbi fry

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    Reader Interactions

    Comments

    1. Harini-Jaya R says

      June 04, 2015 at 4:39 pm

      Simple and everyday kind of a curry glorified by the pictures!!

      Reply
    2. Chef Mireille says

      May 24, 2015 at 4:34 pm

      poriyal has become my fave way of preparing veggies - this version looks delish!

      Reply
    3. Suma Gandlur says

      May 22, 2015 at 12:18 am

      Simple yet lovely curry.

      Reply
    4. Varadas Kitchen says

      May 16, 2015 at 11:02 pm

      Such a simple dish. Flavorful and tasty.

      Reply
    5. Priya Suresh says

      May 16, 2015 at 8:42 pm

      Wat a beautiful and neat clicks.. Love this poriyal very much.

      Reply
    6. Harini-Jaya R says

      May 16, 2015 at 12:31 am

      Simple and basic yet esential everyday curry.

      Reply
    7. Sandhiya says

      May 14, 2015 at 4:04 am

      Simple & tasty poriyal.Loved your clicks.

      Reply
    8. Pavani N says

      May 13, 2015 at 6:28 pm

      Healthy & delicious green bean stir fry.

      Reply
    9. Srivalli says

      May 13, 2015 at 9:21 am

      Even the simplest poriyal looks so beautiful when plated so well!..I love this one..

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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