Poṟiyalis theTamilword for fried or sometimes sautéed
vegetable dish. The Kannada word for the same dish is Palya and in Telugu, it’s
Porutu. It is usually made by shallow frying shredded or dicedvegetablesalong withspices. The preparation would normally
involve frying mustard seeds,urad
dal, onions and then the main vegetable, and finally adding turmeric, spices,
dried red chilies and coriander. InTamil
Nadu, shredded coconut would be added as a dressing. This time I prepared
poriyal recipe with corn kernels. It’s a really tasty and easy to prepare
recipe. Poriyal is a side dish which serves with rice and rasam.
Preparation Time: 12 Minutes Cooking Time: 15 Minutes Servings: 2 Category: South- Indian Cuisine Ingredients: 1 Cup Corn, Boiled 2 Tbsp. Peanuts, Roasted and Crushed 1/2 Cup Onion, Chopped 2 Tsp. Green Chili, Chopped Salt to Taste 1 1/2 Tbsp. Coconut Powder 1 Tbsp. Oil Chopped Coriander Leaves, Garnishing For Tempering 4-5 Curry Leaves 1/4 Tsp. Urad dal 1/4 Tsp. Chana Dal 1/2 Tsp. Mustard Seeds Pinch of Asafoetida 2-3 Whole Dried Red Chilies Instructions Roast and crushed the peanuts. Heat the oil in pan and add tempering ingredients. When they start splutter, add onion, green chili and sauté till to translucent. Add boiled corn, peanuts and salt. Mix well and cook for two minutes. Garnish with coconut powder and coriander leaves. Serve hot corn poriyal.
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