This is a very easy and a simple side dish of okra stir fried with some tempering and garnished with fresh grated coconut and coriander leaves. Poriyals are a very common everyday meal in many Tamilian household.
They are served as a side dish with either curd rice, sambar rice or rasam rice. They also tastes good with chapattis / parathas too. Poriyals can be made with carrots, cabbage, beans and beetroot too by following the same method. So check out the step by step pictorial recipe prepare it.
- 250 gms. Okra, chopped into 1/2" pieces
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida (hing)
- 1 tsp. urad dal (split black gram lentil)
- 1 tsp. raw rice
- 2 fresh chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. fresh coconut, grated
- 1-2 tbsp. coriander leaves, chopped
Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, rice, green chilies, turmeric powder and curry leaves. Sauté till the ingredients turns light brown.
Add the chopped okra and salt. Sauté on low flame till they turn soft and are done. Add the coconut and coriander leaves and switch off the flame.
Give it a mix and serve as a side dish with either rice or chapatti.
Heat oil & temper with mustard seeds. Then add asafoetida, urad dal, rice,
turmeric powder, green chilies & curry leaves. Sauté till light brown.
Add okra & salt. Sauté on low flame till they turn soft & are done.
Add coconut & coriander leaves & switch off the flame. Toss well.
Serve as a side dish with either rice or chapatti.
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