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.
Carrot Beetroot Poriyal is a vibrant South Indian side dish made by sautéing carrots and beetroot with spices like mustard seeds and red chilies. Enhanced with grated coconut, it is not only visually appealing but also rich in vitamins, fiber, and antioxidants, making it a healthy accompaniment to rice or roti.
This quick onion curry is made with onion and tomato and can be taken with chapati, idli or soft dosa.
Agathi Keerai Thuvatal is a quick stir-fry where tender agathi greens are cooked with onions, green chillies, and a mustard-urad-jeera tempering, then finished with fragrant coconut gratings.
Looking for a delicious South Indian side dish? Try vazhai thandu poriyal, a flavorful stir-fry made with banana stem. Perfect with rice or roti!
Vazhaikkai Curry combines tender boiled banana pieces with a fragrant roasted red chilli–rice spice mix, tempered with mustard, urad dal, and curry leaves. Finished with coconut gratings, it’s delicious hot or cold.
A simple and easy varuval made with plantain (raw banana or vazhaikkai). This goes well with sambar rice or Rasam rice.
Learn how to make a delicious and healthy green banana curry with this recipe. It’s easy to prepare and requires only a few ingredients.
Pudina Potato Curry combines pressure-cooked potatoes with a fragrant mustard-tempered onion-tomato masala, finished with mint leaves. Stir on low until the curry turns dry and flavorful.
Discover a nutritious and flavorful Karamani sprouts masala recipe packed with protein and essential nutrients. Perfect as a side dish!
This Sweet Potato Poriyal recipe involves peeling and dicing sweet potatoes, then simmering them until soft. It features South Indian flavors from mustard seeds, urad dal, dried red chilies, and curry leaves. The dish pairs well with rice or roti, making it a nutritious side for any meal.
This payathangai beans poriyal is made with long beans (payathangai), green gram dhal, coconut gratings and sambar powder. This side dish is usually served with rice.
Kothavarangai Thuvatal blends 3/4-cooked green gram dhal with tender cluster beans simmered in sambar powder, turmeric, and salt, then tempered with mustard, asafoetida, and curry leaves. Finish with coconut gratings.