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Poṟiyal
Poriyal is south Indian stir-fried or sauteed vegetables and greens.
Type
Stir fry
Place of origin
India
Region or state
Indian subcontinent
Main ingredients
Vegetables, spices
Media: Poṟiyal
Poṟiyal (Tamil: பொரியல்) is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. All poṟiyals by default have some vegetables and lentils or greens, but many variations of the main vegetable exist.
Poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English). Poriyal is also commonly eaten with chapati.
'Murungakai Keerai Poriyal' is moringa leaves poriyal.
Many other regional variations exist. Palya, a very common dish in the South Indian state of Karnataka is very similar to the poṟiyal. Some variations of the palya involve use of chana dal instead of urad dal. Porutu in Andhra region is prepared in almost same manner, but the name has become alternate to Guddu porutu, egg poṟiyal.
Poṟiyal (Tamil: பொரியல்) is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti...
ceremony. Rice staples, tomato rice, Paruppu, sambar, rasam, kuzhambu, poriyal and koottu are added with buttermilk or curd to prepare pachadi. Dry and...
onions stir fried with coconut and shallots (known as Vengaya Thazhai Poriyal in Tamil and Ulli Thandu Upperi in Malayalam) are served as a side dish...
stir fries and other dishes (thogayal, pachadi, poriyal and koottus). It is also used to make poriyal (subzi), juiced, used in a version of raita. lt...
with a combination of boiled rice (Choru in Tamil), sambar, rasam, curd, poriyal, koottu, appalam, pickles and banana. All koottus by default have some...
Coimbatore. Rice is the diet staple and is served with sambar, rasam, and poriyal as a part of a Tamil meal. Coconut and spices are used extensively in Tamil...
Tamil and widely used in everyday cooking for recipes like sambar, kootu, poriyal, thuvayal, chutney and mor-kulambu. Chow-Chow is the common name used in...
(நுரை பீர்க்கங்காய்) and are used as vegetables to make peerkangai kootu, poriyal, and thogayal. Even the skin is used to make chutney. In Karnataka's Malenadu...
rasam for lunch. Tamil cuisine includes a typical virundhu for lunch with poriyal, kootu and kuzhambu. Particular dishes include sevai, paniyaram, parotta...
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