Try this scrumptious mixed vegetable saute with piping hot rice and kuzhambu. Simple but gourmet style poriyal preparation, feeds many, great for potlucks, even a picky eater might sample some..
Tamil ~ English ( Kadamba – Mixed , Kai – Vegetable , Poriyal – dry saute or fry )
Poriyal / Thoran / Dry Fry / Mixed Vegetable Poriyal / Kai Kadambam / Kai Poriyal / Vegetable Porial
Pick your favorite combo for veggies, this is my pick…. Cabbage, Carrots, Green Beans, Green Peas and Broccoli , included cooked Chana dal along with this, you can use any lentil.
Pick your favorite garnish, this is my pick… Dry desiccated coconut + Dalia + Fennel seeds + Cinnamon
|3 nos||Green chili (slit open )|
|2 clove||Garlic (chopped)|
|1 no||Onion medium ( chopped finely)|
|2 tbsp||Channa dal( bengal gram)|
|1 cup||Broccoli florets|
|½ cup||Green beans (chopped)|
|1 cup||Green peas (frozen)|
|2 cup||Cabbage chopped finely|
|¼ inch||Cinnamon stick|
|1 tsp||Fennel seeds|
|2 tsp||Dalia / pottukadalai|
|½ cup||Dry coconut flakes/ desiccated / coparai thengai|
|½ tsp||Asafoetida powder|
|1 no||Dry red chili (long)|
|½ tsp||Split black gram (for tempering)|
|½ tsp||Cumin seeds|
|½ tsp||Mustard seeds|
|1 tsp||Salt (or to taste)|
|6 nos||Curry leaves|
Step 1 Soak bengal gram in hot water for 30 minutes. Then heat 1 cup of water in a small sauce pan, add the soaked bengal gram and let cook for 10 minutes. They should be soft but firm when cooked. Switch off and drain the dal and keep aside. (This step is optional but gives nice body to the poriyal, choice is yours)
Step 2 Grind all ingredients in table-2 to lightly coarse mixture and keep aside.
Step 3 Chop the veggies finely, if possible chop the broccoli into small florets. Heat oil in a frying pan, splutter mustard, cumin seeds, dry red chili, split black gram and curry leaves. Add asafoetida powder, along with chopped onions, garlic and slit open green chili. Saute for few minutes, then add all the veggies. Now bring the flame to low and cover with a lid. Let the veggies steam cook for 3 minutes. Remove and lid and check if its cooked, when you press the carrot it should mash, if not cover and cook for another minute or so. When done, add salt, cooked bengal gram and garnish with the coconut spice powder. Toss and saute for few minutes and switch off. There you go… a colourful, tasty and appealing poriyal ready to be served.