MIXED VEGETABLE PORIYAL
Mixed vegetable poriyal as the name suggests is made with a mixture of vegetables. My daughter is the biggest fan of hot steamed rice. She is content with eating just rice and a good side dish. It is quite easy for me to simply whip up a potato fry or a dal. But I feel like that is not enough vegetables in her diet. Moreover, with the current theme of our lives, we have a lot of vegetables in small small quantities left over. We buy our veggies from a home farm every week. It is very different from how we are used to buying and cooking vegetables. And even more importantly, we now have another small pup in our house, so it is a lot of work lately. I wanted to make something that was simple, easy and healthy.
My main objective with this dish was to make my daughter eat her vegetables, with rice that she loves so much. And my next objective was to get done with cooking soon so I have time to care for the pup. This mixed vegetable poriyal is literally the perfect dish for all that. I used carrots, corn, cabbage and beetroot to make it. But there is no hard and fast rule as to what vegetables should and should not be used. It is totally upto us, and the availability of vegetables at the moment. Alternatively, if you prefer, you can add onions. When adding onions, add chopped onions after adding curry leaves and red chilli. Sauté on medium flame until the onions turn translucent, and carry on with the rest of the steps as given in the instructions.
MIXED VEGETABLE PORIYAL (CURRY)
- 1/2 Cup Sweet corn
- 2 Carrot Small, Finely chopped
- 1/2 Beet root Finely chopped
- 1 Cup Cabbage Finely chopped
- 1/2 Cup Coconut Grated
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Red Chilli
- Few curry leaves
- Salt To taste
- Boil the sweet corns prior to cooking the poriyal, and keep them aside.
- Cut all the vegetables needs for the dish, and keep them aside.
- In a kadai, heat oil. Add mustard seeds, and cumin seeds and allow them to splutter.
- When they splutter, add curry leaves and red chilli.
- Add the chopped carrots, beet root and cabbage and saute for 2 minutes. Sprinkle a little water on the vegetables, cover and cook them for 8-10 minutes or until they are fully cooked through. Keep checking on the vegetables periodically, and sprinkle more water if necessary.
- Add the boiled sweet corns to the vegetables.
- Add salt to the cooked vegetables, and corn and mix well.
- Mix well and cook for 2 minutes.
- Add the grated coconut.
- Mix well and cook for 1-2 minutes on medium flame.
- Take the poriyal off the heat, and serve with rice or any dish of your choice.