Indian Dry Vegetables - Poriyal

Poriyal literally translates to something that is fried. Not deep fried, but sautéed or more like a stir fry. Tempered with ingredients mustard seeds, curry leaves, etc; Vegetables are cooked till they are soft and tender; sprinkling water as and when needed. In Tamil Nadu cuisine, this is known as Poriyal. Like any other dish, this has also evolved and changed. I would roughly categorise poriyal into four major classification. Vegetables with

1. Coconut and lentils
2. Kari podi
3. Roasts
4. Parupu Usili

Learn about one of the best way to cook Vegetables, the Indian style - Poriyal - Tempered with simple Indian ingredients & vegetables cooked till tender.

Click here to know about the different varieties of Vegetable Preparation done in South India, 
especially Tamil Nadu.