Classic South Indian mix vegetable poriyal prepared with beans, carrot and other veggies, tempered in coconut oil with mustard seeds, urad dal and curry leaves. Mild, aromatic and comforting served with rice and sambhar.
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Finely chop the french beans, carrots, onion, and potato.
Heat coconut oil in a pan and add mustard seeds, asafoetida, curry leaves, and finely chopped green chillies. Saute for a few seconds until the mustard seeds crackle.
Add the chopped vegetables along with green peas to the pan. Mix well and cover with a plate. Add water on top of the plate and let it simmer for 7-8 minutes on low flame.
Once the vegetables are cooked, add turmeric powder, salt, and cooked black chickpeas (optional). Mix well.
Add shredded coconut and garnish with coriander leaves. Mix thoroughly.
Use fresh shredded coconut possibly sweet for the best flavor.
Adding water on the plate helps to steam the vegetables without directly adding water to the pan.
Keep an eye on the dish while simmering to avoid burning.
You can skip black chickpeas if you prefer a simpler version of the dish.
Use fresh shredded coconut for the best flavor.
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but ensure they are thawed before cooking for better texture. Best is to use fresh veggies.
What can I serve Mix Veg. Poriyal with?
It pairs well with white rice, sambhar, and curd for a complete South Indian meal.
Can I skip coconut oil?
Coconut oil adds authentic flavor, but you can substitute it with any neutral oil if needed.
Is it necessary to add black chickpeas?
No, black chickpeas are optional and can be omitted if you prefer.
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