Carrot-Beans-Peas Stir fry (Poriyal)

A very healthy and quick stir-fry that needs no long explanations and goes perfectly with plain steamed rice or sambar rice. I normally use carrot and beans for the stir fry, but today, i have also added green peas, which are mildly sweet and tender that gives nice texture to your every bite. Also, green peas helps in maintaining bone health and a very good source of folic acid and vitamin B6. 
If you wanna taste the veggies with its own mild sweetness, then skip adding the chilli powder and cumin powder. And here goes the simple recipe,

Ingredients:

1 cup Green Beans (finely chopped)

1 cup Carrot (finely chopped)

1/2 cup Green Peas (frozen & thawed)

1/2 Yellow onion (chopped)

1/4tsp Turmeric powder

1tsp Chilli powder

1tsp Cumin powder

3 Dry red Chilli

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

4-5 Curry leaves

2tsp Coconut (shredded)

3/4 Water

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it pops, add urad dal, dry red chilli and cumin seeds.

• Then add onion and curry leaves and saute until onions are tender.

• Now add the carrot, green beans and peas along with salt and saute for a couple of mins.

• Add turmeric powder and pour the water, mix well and cook with lid closed until the veggies are tender.

• When the water is all evaporated, add chilli powder and cumin powder and saute for another couple of mins.

• Check salt for taste and add the shredded coconut and saute for a min in a medium-low flame.

Switch off and serve hot with sambar rice.

Lady's finger(Okra) Poriyal 2

Ingredients:

1/2lb Lady's finger (chopped)

1/2 Yellow onion (chopped)

1tbsp Lemon juice

5-6 Curry leaves

2 Green Chilli (slit)

1/4tsp Turmeric powder

1/2tsp Chilli powder

1/4tsp Amchur powder

2tsp grated Coconut (fresh/frozen & thawed)

2 Dry red chillies (broken)

1/2tsp Urad dal

1/2tsp Mustard seeds

1 pinch Asafoetida

1tbsp Oil

Salt

How to:

• In a bowl, add lady's finger, turmeric powder, chilli powder, amchur powder and pour lemon juice along with salt. Mix well and let sit for 5 mins.

• Heat oil in a skillet, add dry red chillies, mustard seeds, when it splutters, add urad dal and asafoetida.

• Then add onions and green chilli and saute until tender.

• Add curry leaves, followed by the lady's finger and cook until they turn slightly brown.

• Reduce the flame and add grated coconut, and cook for a min.

Switch off and serve warm with sambar rice.

Sending this dish to Veggie/Fruit A Month Event hosted by Kiran and also check Priya's Event. 

Lady's finger(Okra) Poriyal

Ingredients:

1lb Lady's finger (thin round slices)

1/2 Yellow Onion (chopped)

5-6 Curry leaves

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1 pinch Asafoetida

1/4tsp Turmeric powder

1tbsp Sambar powder

1tbsp grated coconut

Salt

Oil

How to:

• Heat oil in a skillet, add mustard seeds, when it pops, add urad dal, cumin seeds and asafoetida.
• Then add onions, curry leaves along with salt and saute until tender.

• Now add the turmeric powder and saute till it turns golden brown.

• Add the sliced lady's finger, mix well and cook until the stickiness is completely gone.

• Now add the sambar powder along with salt and saute for few mins.

• Finally add the grated coconut, mix well and switch off the flame.

Serve hot with steamed rice.

Cabbage & Carrot Poriyal

Ingredients:

3 cups Cabbage (chopped)

2 cups Carrot (chopped)

1/2 onion (chopped)

3 green chillies (slit)

3 dry red chillies (broken)

1tsp Urad dal

1/2tsp Mustard seeds

1tsp Cumin seeds

1/4tsp Turmeric powder

1/2 tbsp Chilli powder

1 tbsp Coriander powder

1tbsp grated coconut

Water

Salt

Oil

How to:

• Heat oil in a skillet, add mustard seeds, when they crackle add cumin seeds, urad dal, dry red chilli.
• Now add the chopped onions and green chillies and saute along with salt.
• Once onions turns golden brown, add turmeric powder and saute.

• Now add the cabbage and carrots and mix well.

• Add 2 cups of water along with salt and cook them with lid closed. Cook until its tender.
• Now reduce the flame, add chilli powder and coriander powder and cook for few more mins.
• Adjust salt for taste, mix the grated coconut and switch off.

Serve hot with steamed rice.