Southindian Mixed Vegetable Stir Fry with Coconut/Kaikari Poriyal recipe

Southindians are masters in converting any vegetable into a curry or stir fry. Different regions in southindia as per the dialect have different names for these stir fries its always referred as thoran, poriyal, vepudu or palya. Mixed vegetable stir fry is a perfect side dish which can be served with roti or rice. 
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1/2 Cup Fresh Beans (Ends and fibrous strings removed, washed and chopped into tiny pieces)  
2 Carrots (Peeled, washed and chopped into tiny pieces)
1 1/2 Cups Cabbage (Washed and chopped into tiny pieces)
3 Green Chilies Slit
2 Sprigs Curry Leaves
Fist Full Coriander 
1/2 Cup Fresh Grated Coconut
1 Tbsp Mustard Seeds
1 Tbsp Split Black Gram Dhal
1/4 Tsp Asafoetida
2 Tbsp Oil 
Salt as per taste...
Heat a wok with 2 tbsp oil on medium flame. Once the oil starts to smoke add mustard seeds allow to splutter and settle, add split gram dhal, asafoetida, curry leaves and chilies fry for a second.

Add chopped beans and carrots to the mustard seeds stir a bit. Add 2 tbsp water stir and cover allow the veggies to cook for 5 minutes on low flame and soften a bit.

Add cabbage to the cooked veggies along with salt as per taste stir and combine all the veggies add 2 tbsp water and stir and cover allow all the veggies to cook till well done.

If there is any moisture in the veggies place on high flame allow the moisture to evaporate. Check for salt add if needed add freshly grated coconut and chopped coriander stir and serve hot with roti...Enjoy😋

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