Description
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
| Ingredients-1 | |
|---|---|
| 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 |
| Ingredients-2 | |
|---|---|
| ¼ inch | Cinnamon stick |
| 1 tsp | Fennel seeds |
| 2 tsp | Dalia / pottukadalai |
| ½ cup | Dry coconut flakes/ desiccated / coparai thengai |
| Ingredients-3 | |
|---|---|
| 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 |
| 2 tsp | Oil |
| 1 tsp | Salt (or to taste) |
| 6 nos | Curry leaves |
Instructions
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.
Comments
12 responses to “Kadamba Kai Poriyal”
Mullai, your pictures looks very tempting, will definately try soon. why do you need to grind Cinnamon stick?
Paramis, cinnamon is the secret to this aromatic poriyal. Grinding is optional… better that way or use a whole one and then remove later. Its up to you. Thanks.
Hi Mullai, some of your recipes require dessicated coconut, is there any other alternative to this? could we use store bought ?
Paramis, I just use the store bought dry coconut flakes. Check this
Its from Indian store, plain unsweetened dehydrated coconut flakes.
From the name I thought it is a new vegetable which is not familiar with .But your explanation tells every thing.
It looks very colourfull.Surely i will try this.
hey mullai whats meant by gourmet
Abi,
Gourmet refers to
http://en.wikipedia.org/wiki/Gourmet
mullai,
poriyal looks amazing
When should I add the soaked bengal gram?
Recipe Updated !!
Tried this today with slight variation.. did not have beans so added chopped carrots n for the garnish mix did a variation.. i always have ground roasted peanuts + coriander + red chili) in my spice mix.. added 1 tbsp of that along with ur garnish mix. It was yum!!
Thanks for ur recipes.
kathambha kai poriyal looks colourful and attractive.good and clearphotography.looks very tempting and delicious.