poriyal

Easy vendakkai fry or poriyal is a stir fried okra dish from tamil cuisine. Vendakkai is okra and poriyal is a stir fried curry. It is one of the basic side dishes served in a meal - with rice, sambar or rasam.

Vendakkai fry

ladies finger

tsps oil

urad dal

tsp chana dal

mustard

¼ tsp cumin (or jeera)

red chili (broken

curry leaves

hing

tsp red chili powder

lemon juice

turmeric

Salt

chana dal

cumin (or jeera)

sesame seeds

¾ tbsp coconut (optional)

Dry roast urad dal and chana dal until golden. Switch off the stove and add sesame seeds , cumin and coconut. Toss them till the sesame seeds splutter. Cool this and powder. You can also use idli podi instead of making this.

Wash okra under running water. Wipe them dry with a clean kitchen cloth.

Cut them to thin half inch round pieces.

Preparation for vendakkai poriyal

Add oil to a hot pan and add cumin, mustard. When they begin to splutter add the dals, red chili and curry leaves. Sprinkle hing.

When the dals turn golden, add in the chopped vendakkai.

Stir fry for a minute. Squeeze in the lemon juice and stir fry until the stickiness goes off. You will have to constantly keep stirring to prevent burning.

When they are completely cooked and stickiness goes off, add salt and turmeric.

Add the spice powder and red chili powder.

Mix everything well and fry for just a minute.

You can also cover and cook on a low heat for 2 mins.

Serve vendakkai poriyal with rice and sambar.

making vendakkai fry

Beans poriyal is a traditional South Indian dish made with green beans, spices, curry leaves and fresh coconut. Serve it with rice, roti or as a side in any meal. Make it on the stovetop in a pan or in the Instant Pot.

Beans Poriyal (Indian Green Beans Fry)

green beans ((preferably fresh and tender))

coconut ((fresh, frozen or desiccated unsweetened))

chilli powder

mustard seeds

urad dal ((optional))

chana dal ((optional))

⅛ teaspoon hing ((asafoetida) (optional))

red chilli (broken)

salt

Cut off both the edges of beans. Rinse them well in lot of water or under running water. Drain them.

Chop to ¼ inch pieces.

Heat oil in a pan. Add mustard, urad dal, chana dal and red chili.&nbsp;

When the dal turn golden, add hing and curry leaves. 

Fry till the curry leaves turn crisp.

Add chopped beans,turmeric along with salt and saute for 2 mins.

Cook covered for 2 to 3 mins on a low flame. This helps to release the moisture.

If needed sprinkle 1 to 2 tbsps water. Cover and cook until soft and tender.

Add sambar powder or chili powder and coconut.

Mix well and saute for a minute.

Switch off and serve beans poriyal with rice.

How to make Green Beans Poriyal

It is important to chop the beans to at least ½ inch pieces. If you chop them too small, they will become mushy.

Press saute button on your instant pot. Pour oil to the steel insert.

When the oil turns hot, add mustard, red chili, urad dal and chana dal. Saute for a minute or so until the dal turns golden.

Then stir in curry leaves and hing. Add chopped beans, turmeric and salt.

Press cancel and pour 2 tablespoons water. Mix and secure the Instant pot with the lid. Press pressure cook and set the timer to &quot;zero&quot; minutes.

Once done, quick release the instant pot carefully. Open the lid and add red chilli powder or sambar powder. Mix well and saute just for a minute or so until the sambar powder smells good. If you see any moisture at the bottom, simply evaporate it. Add coconut and mix well.

Stir beans poriyal and serve it.

Instant pot Green Beans Poriyal

https://www.youtube.com/watch?v=lJF8-MevIUg

Beans poriyal is a simple south Indian side dish served with rice, rasam and sambar.

Recipe : https://www.indianhealthyrecipes.com/beans-poriyal-recipe-beans-stir-fry/

Beans poriyal recipe | Beans stir fry recipe south Indian style

Keerai poriyal recipe with step by step pictures. Simple side dish for a tamil lunch menu. With coconut adding flavour to it, the side dish is very mild in spice.

Keerai poriyal recipe

Keerai

Onion

garlic

Sugar

tbsp Coconut (grated)

tsp Mustard

tsp Urad dal

Red chillies

Clean the keerai and remove the root part. Wash it properly and chop finely along with the stem.

Chop onions and cut garlic to thin circles.

Heat a pan with oil and temper with the items given under ‘To temper’ table.

Add chopped garlic and fry till its starts turning golden in colour.

Add onion and fry till transparent.Sprinkle sugar, in goes keerai and required salt.

Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water.

Keep the flame in high so that the water evaporates, as the keerai gets cooked.

Cook till the stem gets cooked,you can notice it turning translucent comparatively after it gets cooked.

Keep stirring to avoid burning as we cook in high flame.

Lastly add the coconut and stir well until you get a dry poriyal.

https://www.youtube.com/watch?v=BM4B6Tbpj1g

Keerai poriyal, Mulai keerai poriyal #Shorts
Amaranth leaves stir fry - Indian round spinach - I used baby round spinach.
Can be made with any variety. 
Read my blog post here : https://rakskitchen.net/keerai-poriyal-recipe-south-indian-poriyal-recipe/

Ingredients
2 small bunches Keerai
1 Onion
4 flakes garlic - optional
1/8 tsp Sugar
Salt - As needed
4 tbsp Coconut grated
To temper:
1 tsp Oil
1/2 tsp Mustard
1 tsp Urad dal
2 Red chillies

#keeraiporiyal

Keerai poriyal, Mulai keerai poriyal #Shorts

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Top 3 poriyal recipes from across the web

The most viewed poriyal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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