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South Indian Squash Poriyal


Poriyals or palyas are spicy South Indian sautéed vegetable dishes, quite oft featuring grated coconut. They are slow to gear upwards together with a perfect choice for a repast calling out for a side vegetable dish. This poriyal is particularly uncomplicated to brand together with delightfully sweetness together with spicy. I went amongst acorn squeeze for this dish, only whatsoever wintertime squeeze would live on every bit as well. Consider using pumpkin chunks when it's available locally.


PoriyalsSouth Indian Squash Poriyal
Recipe yesteryear
Cuisine: South Indian
Published on April 17, 2017

A simple, colorful, sweetness together with spicy southward Indian vegetable side dish amongst acorn squeeze together with carrot

PoriyalsPrint this recipe

  • 1 tablespoon urad dal
  • 2 teaspoons chana dal
  • 2 tablespoons crude or ghee
  • 1 teaspoon chocolate-brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafetida
  • small handful of dried curry leaves, crushed
  • 2 cups acorn or pepper squash, peeled together with cubed*
  • 1 large carrot, sliced
  • 1 crimson bell pepper, seeded together with chopped
  • 1 tablespoon dried unsweetened grated coconut
  • 1 teaspoon bounding main salt, or to taste
  • Rinse the urad dal together with chana dal. Soak inward plenty H2O to embrace for at to the lowest degree one hour. Drain together with laid aside.

  • In a large skillet, oestrus the crude or ghee over medium heat. When hot, toss inward the mustard seeds together with cumin seeds together with nipper for thirty to sixty seconds until they mustard seeds plough greyish together with laid about to splutter together with pop. Add the drained dals to the pan together with stir until they darken a few shades. Add the asafetida together with curry leaves together with stir.

  • Now add together the squash, carrot together with crimson pepper to the pan, along amongst the kokosnoot together with a few tablespoons of water. Stir to combine together with trim the oestrus to medium-low. Cover together with cook, stirring occasionally, until the squeeze together with carrots are tender, around 10 minutes. Add to a greater extent than H2O to the pan as needed to foreclose the vegetables from sticking.

  • Stir inward the tabular array salt together with serve hot amongst fresh cooked white rice or your favourite Indian apartment breads.

  • *Note: role whatsoever wintertime squeeze such as butternut or pumpkin as a substitute if acorn squeeze is non available.

Makes 4 servings


Other poriyals from Lisa's Kitchen:
Green Bean Poriyal
Cabbage Poriyal
Stuffed Eggplant Poriyal
Chickpea Mixed Vegetable Poriyal

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