"Poriyal" is a South Indian term for a dry sautéed or stir-fried vegetable dish typically seasoned with mustard seeds, urad dal, curry leaves, and grated coconut. It's a popular side dish in South Indian cuisine, and the vegetables used can vary. Cabbage, carrot, and peas poriyal is a delightful combination that brings together the distinct flavors and textures of these vegetables.
We will be using Beyond Coconut Chutney Spice Mix to make our poriyal.
Inner Flame Beyond Coconut Chutney ingredients:
Dried desiccated coconut*, Roaster Bengal Gram*, Black Gram*, Himalayan Pink Salt, Dried Curry leaf, Brown Mustard Seed* (Dry Roasted), Dried Red Chili*, Rice Flour*, Ginger Powder*, Turmeric*, Gluten Free Asafoetida* (Hing) *Organic
|Serving Size: 2
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
- 2 cups cabbage shredded
- 1/2 cup carrots diced
- 1/2 cup peas
- 2 tablespoon oil (coconut oil preferred)
- 2.5 tablespoon Beyond Coconut Chutney
- 1/2 inch ginger minced
- 1 tablespoon cumin seeds
- 1 spring curry leaf (optional)
Step 1: Heat 2 tbsp of oil in a shallow pan. Lower the flame
Step 2: Sauté cumin, ginger and curry leaf
Step 3: Add vegetables and mix well. Cover the pan with.a lid. On a low flame simmer the veggie till its cooked. Check after every 5 to 6 minutes and give a stir so that the veggie does not get burnt.
Once the veggies are cooked and there is no water left, add Coconut Chutney Mix and stir well. You can add a pinch of salt to your tasting if needed. Let sit for 2 mins.
Garnish with fresh cilantro and serve immediately.