South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
A collection of South Indian Poriyal recipes like Kovakkai Fry, Beans Usili, Potato Pepper Fry, Keerai Cutlet, Chow Chow Poriyal, Carrot Poriyal.
Poriyal is a term from Tamil cuisine (South India) for a stir-fried or sautéed vegetable side dish. It is known by similar names in other South Indian languages, such as Palya in Kannada or Vepudu in Telugu.
The Potato Brinjal Butter Beans Curry is made by cooking potatoes and butter beans in a pressure cooker. Fried mustard, urad dal, and spices are combined with onions, tomatoes, and brinjals. Finally, the mixture is seasoned and simmered, garnished with coriander leaves, and served with rice or Indian bread.
Delicious and nutritious South Indian Poriyal with cabbage, carrot, and Green Gram sprouts. Packed with vitamins and fiber, perfect for any rice meal.
Indulge in a tasty eggplant stir-fry curry with homemade Podi spice powder. Perfect as a side dish or mixed with rice for a satisfying meal!
Carrot Beans Poriyal is a flavorful South Indian stir-fry of chopped beans and carrots tempered with mustard, urad dal, and curry leaves, then cooked with spices. It’s finished with squeezed green gram dal and grated coconut.
Explore the flavors of South India with Kathirikai mochai curry! This traditional dish features brinjal and mochai in a spicy, tangy gravy. Enjoy it with rice or roti for a nutritious and delicious meal.
Discover the delicious flavors of Capsicum Besan Curry, a popular Indian dish made with bell peppers and gram flour. Perfect with rice or roti!
Discover the delicious and spicy South Indian dish, Kathrikai Karamani Curry, made with brinjal and black-eyed peas. Perfect with rice or roti!
Learn how to make Paruppu Usili, a delicious and crispy side dish perfect for pairing with Mor Kuzhambu or sambar. Made with Ponnanganni Keerai.
Learn how to make Kadamba Poriyal, a flavorful side dish made with a mix of vegetables like cabbage, French beans, carrot, and fresh green peas. Perfect with sambar or rasam.
In Tamil, Kovakkai is called Tindora or Ivy Gourd. It is rich in vitamin A and B and is also recognized for its detoxifying properties.
Mulai Keerai Poriyal is a quick South Indian stir-fry of finely chopped greens sautéed with tempered spices, onion, and garlic. Tossed with partially cooked green gram dhal and coconut, it’s cooked dry on low heat.
“Pirattal” in Tamil means “to toss and turn” so that all the spices to coat well. Palaakottai (Jackfruit seed) is also used in Sambar, Kootu, Poriyal, etc and served with steamed rice.