Vegetable Poriyal Recipe – Authentic South Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Vegetable Poriyal Recipe – Authentic South Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that just make a meal. And let me tell you, this Vegetable Poriyal is exactly that. It’s a South Indian stir-fry packed with fresh veggies, a lovely tempering of spices, and a whole lot of deliciousness. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Vegetable Poriyal is more than just a side dish; it’s a little taste of South India in your kitchen. It’s quick to make – perfect for busy weeknights – and incredibly versatile. You can easily swap out the vegetables based on what you have on hand, and adjust the spice level to your liking. Plus, it’s naturally vegetarian and can easily be made vegan! It’s a vibrant, healthy, and satisfying dish that pairs beautifully with rice, chapatis, or even as a tasty accompaniment to idli and dosa.

Ingredients

Here’s what you’ll need to create this flavorful poriyal:

• 3-4 tbsp Sesame oil
• 1 tsp Mustard seeds
• 2 tbsp Urad dal (split black lentils)
• 5 Red chillies (adjust to your spice preference)
• 0.125 tsp Asafoetida (hing)
• 2 Onions, chopped
• 3 Green chillies, chopped
• 1 inch piece Ginger, grated
• 0.33 cup Carrot, chopped (about 75g)
• 4-5 Beans, chopped (about 75g)
• 0.33 cup Cabbage, chopped (about 75g)
• 0.33 cup Chayote (chow chow), chopped (about 75g)
• 0.33 cup Pumpkin, chopped (about 75g)
• 0.33 cup Brinjal (eggplant), chopped (about 75g)
• 3 Tomatoes, chopped
• 0.25 cup Coconut, grated (about 30g)
• 1 fistful Coriander leaves, chopped
• 1 fistful Curry leaves
• 1 Tamarind (marble-sized)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Sesame Oil: Don’t skip this! Sesame oil is essential for that authentic South Indian flavor. It has a wonderful nutty aroma that really shines through.
• Mustard Seeds: These little guys need to splutter in hot oil to release their full flavor. Be patient – it’s worth the wait!
• Urad Dal: This lentil adds a lovely texture and nutty flavor to the tempering. Make sure it’s golden brown, but not burnt.
• Asafoetida (Hing): A little goes a long way! Asafoetida adds a unique savory depth. It’s often used in Indian cooking to aid digestion too.
• Regional Vegetable Variations: Traditionally, poriyal uses seasonal vegetables. Feel free to experiment! You might find variations using potatoes, peas, or even green papaya. My aunt always adds a bit of beetroot for a beautiful color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the urad dal, red chillies, and asafoetida. Sauté until the dal turns golden brown and fragrant. This usually takes about 2-3 minutes. Remove from the pan and set aside. This is your tempering, and it’s full of flavor!
3. In the same pan, add a little more oil if needed, and sauté the chopped onions, green chillies, and grated ginger until the onions become translucent.
4. Now, add all the chopped vegetables and salt. Cook, covered, with a splash of water (about 2-3 tablespoons) until the vegetables are tender but still have a bit of crunch.
5. Stir in the chopped tomatoes and cook until they become pulpy and soften.
6. Mix in the coriander leaves, curry leaves, grated coconut, and tamarind. Cook for another 2-3 minutes, allowing the flavors to meld together.
7. Let the mixture cool slightly. Then, grind the tempered dal-red chilli mix to a smooth paste.
8. Add the cooked vegetables to a blender or food processor and pulse grind – you want to retain some texture, so don’t over-blend!
9. Adjust the seasoning to your liking. And that’s it!

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Cook in batches if necessary to ensure they cook evenly.
• The key to a good poriyal is to cook the vegetables until they are tender-crisp. You don’t want them mushy!
• Taste as you go and adjust the salt and spice levels accordingly.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of red chillies or remove the seeds before adding them. My friend’s kids prefer a milder version, so she often uses just one chilli.
• Vegetable Substitution Options: Feel free to swap out vegetables based on what’s in season or what you have on hand. Potatoes, peas, cauliflower, or even bell peppers would work well.
• Festival Adaptations: During Onam or Pongal, you might see poriyal made with more festive vegetables like plantain or sweet potato.

Serving Suggestions

Vegetable Poriyal is incredibly versatile! Serve it with:

• Hot rice and a side of sambar
• Soft chapatis or roti
• As a delicious dip for idli or dosa
• As part of a South Indian thali (platter)

Storage Instructions

Leftover Vegetable Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is Poriyal and where does it originate from?

Poriyal is a traditional South Indian dry vegetable stir-fry, originating from Tamil Nadu and Kerala. It’s a staple in South Indian cuisine and is known for its simple yet flavorful preparation.

Can I make this ahead of time?

You can definitely prep the vegetables ahead of time! Chop them and store them in the fridge until you’re ready to cook. However, it’s best to make the poriyal fresh for the best texture and flavor.

What vegetables work best in Poriyal?

Almost any vegetable works! Traditionally, you’ll find carrots, beans, cabbage, chayote, and brinjal, but feel free to experiment with your favorites.

How do I adjust the spice level?

Simply adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.

Can I use a different type of dal?

While urad dal is traditional, you could try using chana dal (split chickpeas) as a substitute, but it will slightly alter the flavor.