Indian Dry Vegetables - Poriyal
Poriyal literally translates to something that is fried. Not deep fried, but sautéed or more like a stir fry. Tempered with ingredients mustard seeds, curry leaves, etc; Vegetables are cooked till they are soft and tender; sprinkling water as and when needed. In Tamil Nadu cuisine, this is known as Poriyal. Like any other dish, this has also evolved and changed. I would roughly categorise poriyal into four major classification. Vegetables with
- Coconut and lentils
- Kari podi
- Roasts
- Parupu Usili
Learn about one of the best way to cook Vegetables, the Indian style - Poriyal - Tempered with simple Indian ingredients & vegetables cooked till tender.
Click here to know about the different varieties of Vegetable Preparation done in South India, especially Tamil Nadu.
Narrow your search:
- Mushroom Pepper Fry
- Okra Fry | Vendakkai roast
- Aloo Jeera - Roasted Potatoes with Cumin
- Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
- Beans Paruppu Usili
- Aloo methi subzi | Potato fenugreek stir fry
- Usili
- Thengai Poriyal - South Indian veggies with coconut and lentils
- Seppankizhangu roast | Arbi fry
- Punjabi Bharwan Karela - Stuffed bitter gourd
- Urulaikizhangu podi roast - Indian style spicy potato roast
- Brussel Sprouts Subzi
- Beetroot Poriyal | Beetroot Kari
- Carrot Poriyal
