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Poriyal is the South Indian equivalent to a quick and dry #stirfry typically served as a side dish for rice dishes.

Ingredients:

3-4 cups mixed #vegetable (your choice)

Optional: 1/4 cup urad dal (black gram) or chana dal (split chickpea)

For the masala:

1/2 palm-sized coconut, grated

1 teaspoon cumin seeds

Optional: 1/2 teaspoon ajwain seeds (for extra flavor)

1 teaspoon Kashmiri chili powder

Preparation:

Prepare the vegetables: I have chosen French beans, Zucchini, and Carrots. Steam the chosen vegetables for 15 minutes, adding a pinch of salt to the water and on top of it, if desired. This method preserves both the color and nutrients of the vegetables.

Grind the masala: Combine the grated coconut, cumin seeds, optional ajwain seeds, and Kashmiri chili powder in a blender or food processor until a smooth paste forms.

Temper the pan: Heat oil in a pan over medium heat. Add mustard seeds, curry leaves, dried chilies, and urad dal (if using) and cook until the mustard seeds splutter and the urad dal browns slightly.

Add the finely chopped onion and cook until softened and translucent.
Add the steamed vegetables to the pan and stir fry for a few minutes. Then, add the ground masala paste and mix well. Cook for an additional minute, just until heated through.
Turn off the heat and serve the poriyal hot with rice.

Tips:

Feel free to use any combination of vegetables you like, such as green beans, carrots, cauliflower, potatoes, or peas.

Adjust the amount of chili powder to your desired level of spice.

For a richer flavor, you can add a tablespoon of roasted cashews or peanuts to the pan along with the curry leaves.