Oct 1, 2013

Corn Poriyal

Poṟiyal is the Tamil word for fried or sometimes sautéed vegetable dish. The Kannada word for the same dish is Palya and in Telugu, it’s Porutu. It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, spices, dried red chilies and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. This time I prepared poriyal recipe with corn kernels. It’s a really tasty and easy to prepare recipe. Poriyal is a side dish which serves with rice and rasam.

Preparation Time: 12 Minutes
Cooking Time: 15 Minutes
Servings: 2
Category: South- Indian Cuisine

1 Cup Corn, Boiled
2 Tbsp. Peanuts, Roasted and Crushed
1/2 Cup Onion, Chopped
2 Tsp. Green Chili, Chopped
Salt to Taste
1 1/2 Tbsp. Coconut Powder
1 Tbsp. Oil
Chopped Coriander Leaves, Garnishing

For Tempering
4-5 Curry Leaves
1/4 Tsp. Urad dal
1/4 Tsp. Chana Dal
1/2 Tsp. Mustard Seeds
Pinch of Asafoetida
2-3 Whole Dried Red Chilies

Roast and crushed the peanuts. Heat the oil in pan and add tempering ingredients.
When they start splutter, add onion, green chili and sauté till to translucent.
Add boiled corn, peanuts and salt. Mix well and cook for two minutes.
Garnish with coconut powder and coriander leaves. Serve hot corn poriyal.

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