Mixed Veg Poriyal
25 minutes
754 reads
About Mixed Veg Poriyal
Mixed Veg Poriyal is my go-to lunch side dish, though I always wonder if it truly counts as “mixed” when I stick to just beans, carrots, and broad beans. The beauty of this recipe is its flexibility—feel free to toss in cabbage or any other favorite veggie to make it your own. It’s simple, incredibly tasty, and pairs perfectly with the bold flavors of kara kuzhambhu, which I must admit, I prefer over sambar for this kind of meal.
Though chopping the vegetables can be a bit time-consuming, the actual cooking process is straightforward and quick. Here’s a tip for busy weekdays: prep your veggies the night before while catching up on your favorite TV shows, then store them in an airtight box or zipped cover in the fridge. Just let them sit at room temperature for about 15 minutes before you start cooking, and you’ll have a fresh, flavorful Poriyal ready in no time!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
- 1/2 cup Bean chopped
- 1/2 cup Carrot chopped
- 1/2 cup Broad Beans chopped avarakkai
- Onion finely chopped big half portion
- 2 tbsp Mung Bean moong dal, yellow
- 3 tbsp Coconut shredded
- 1.5 tsp Salt or as per taste
- 1 tsp Oil
- 1/2 tsp Mustard Seed
- 1/2 tsp Gram black, split, urad dal
- 2 Chili dry nos, red
- 1.5 leaves Curry Leaf
- 1 pinch Asafoetida hing, perungayam -
Instructions
- 1. Wash and chop beans, carrot and avarakai. Keep them aside.
- 2. Heat a wok, add oil, after it gets heated, add mustard, urad dal, curry leaves, red chilies and hing.
- 3. Add chopped big onions to it, sauté well till it becomes transparent.
- 4. Take the chopped veggies, add it to the seasoned items and stir for 2 to 3 mins.
- 5. Sprinkle the required salt over the veggies.Add mentioned level of moong dal and 1/3 cup of water to it.
- 6. Once the water starts bubbling, keep the flame medium and cook the veggie covered with lid.
- 7. Cook till the veggies get done well and the water fully absorbs.
- 8. Finally, add the shredded coconut and mix well. Turn off the flame and serve as a side dish.
Recipe Notes
Additional Tips
- For extra flavor, temper a few curry leaves and a pinch of asafoetida (hing) along with the mustard seeds before adding the onions—this enhances the aroma and brings out an authentic South Indian touch.
- If you like a bit of crunch, add the yellow moong dal directly to the oil at the beginning and sauté until lightly golden before adding the onions and vegetables; this keeps the dal slightly crisp rather than soft.
- To make this dish vegan and even lighter, skip the coconut or substitute with finely chopped roasted cashews for a similar texture and subtle richness.
- Leftover Poriyal can be used as a filling for wraps or sandwiches, or mixed with cooked rice and a splash of ghee or coconut oil for a quick, flavorful mixed rice dish the next day.
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Recipe Nutrition
Calories: 63kcalCarbohydrates: 10gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgFiber: 2gSugar: 2g
Ranjani Raj
Articles: 29
5 Comments
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Looks incredible! Thanks for the details.
This looks so tasty! Thank you.
Perfect dish! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.