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Recipes in English
>>
Vegetarian Recipes >> Muttakos
Poriyal |
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A South Indian dish.
All poriyals are made in oil and tempered with mustard seeds,
urad daal and red chilli powder and finished with grated
coconut. |
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Cabbage,
chopped 0.5 kg |
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Asafoetida (heeng)
a pinch |
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Coconut,
grated 30 gm/2 tbs |
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Cooking oil 45
ml/3 tbs |
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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Curry leaves
10 |
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Green chillies,
slit 2 |
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Mustard (sarson)
seeds 2.5 gm/ 1/2 tsp |
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Peas, shelled
160 gm/ 2/3 cup |
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Red chilli,
whole 1 |
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Salt to taste
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Yellow lentils
(urad daal), husked and split 10 gm/2 tsp |
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- Heat
oil in a kadhai. Add mustard seeds, cumin seeds, lentils,
whole red chilli, asafoetida and the curry leaves. Once
mustard seeds crackle add green chillies, cabbage, peas and
salt. Stir, cover and cook over gentle heat till vegetables
are tender.
- Note:
Other vegetable like carrots, beetroot or cauliflower can be
used instead of the green ones used in this recipe.
- Time:
Preparation: 20 minutes
Cooking: 30 minutes
- To
Serve: Sprinkle with grated coconut and serve hot with
parathas.
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