Difference between revisions of "Poriyals"
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# Heat 2 teaspoons oil in a heavy saucepan. | # Heat 2 teaspoons oil in a heavy saucepan. | ||
# Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves. | # Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves. | ||
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# Mix thoroughly. | # Mix thoroughly. | ||
| − | [[Category:South Indian Vegetarian]] | + | [[Category:South Indian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Black mustard seed Recipes]] | [[Category:Black mustard seed Recipes]] | ||
[[Category:Fresh chile pepper Recipes]] | [[Category:Fresh chile pepper Recipes]] | ||
Latest revision as of 16:20, 11 July 2012
Description
Vegetables South Indian-syle. The amounts below are according to your own taste
Ingredients
- 2 teaspoons oil
- mustard seeds
- cumin seeds
- black gram dal
- halved red chilli
- asafoetida powder
- a few curry leaves
- chopped beans
- salt to taste
- 2 tablespoons water
- grated coconut
Procedures
- Heat 2 teaspoons oil in a heavy saucepan.
- Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves.
- When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water.
- Cover saucepan with a lid and simmer over a low heat until the beans are tender.
- Add the grated coconut.
- Mix thoroughly.
