Description
Simple stir-fry using minced broccoli and carrot along with dal powder to make this puttu like poriyal.
Broccoli Carrot Poriyal / Minced Broccoli Carrot Poriyal / Porial / Thoran / Stir-fry / Vepudu / Dry Fry
| Ingredients | |
|---|---|
| 10 nos | Broccoli florets |
| 1 no | Carrot |
| 1 no | Onion |
| 3 clove | Garlic |
| 2 nos | Green chili |
| 3 tbsp | Grated coconut |
| 1 tbsp | Pottukadalai powder |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chili powder |
| 1 tsp | Coriander /dhania powder |
| ½ tsp | Salt (or to taste) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fennel seeds |
| 6 nos | Curry leaves |
| 3 tsp | Oil |
| ¼ tsp | Asafoetida |
Instructions
Wash broccoli florets and finely mince them. Scrape the skin off from carrot and either mince them or grate and keep aside. Chop the onions, green chilies and garlic finely and keep aside. Powder the dalia (Pottukadali / split roasted gram). Heat oil in the pan, splutter mustard, cumin seeds, fennel seeds and curry leaves. Sprinkle the asafoetida and start frying the onion, green chili and garlic. Just saute for few minutes (1 to 2 minutes) and then add the minced broccoli and carrot and fry for 3 minutes over medium flame. When done, add turmeric, chili powder, dhania powder and salt. Fry for few seconds then add grated coconut (i used dry coconut flakes) and then dalia powder and switch off. Do not fry after this stage, just toss and finish.
Notes
The term puttu is used as this recipe yields texture similar to that of puttu, little like semi-dry crumbles.
Yields: serves 3 approx.
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