South Indian Squash Poriyal

Welcome to RecipesHitz.blogspot.com |

Poriyals or palyas are spicy South Indian sautéed vegetable dishes , quite oftentimes featuring grated coconut. They are slow to develop together with a perfect alternative for a repast calling out for a side vegetable dish. This poriyal is peculiarly unproblematic to brand together with delightfully sugariness together with spicy. I went amongst acorn squelch for this dish , only whatever wintertime squelch would operate as as well. Consider using pumpkin chunks when it's available locally.

South Indian Squash Poriyal

A unproblematic , colorful , sugariness together with spicy due south Indian vegetable side dish amongst acorn squelch together with carrot Print this recipe Ingredients: 1 tablespoon urad dal 2 teaspoons chana dal 2 tablespoons stone oil or ghee 1 teaspoon dark-brown mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon asafetida small handful of dried curry leaves , crushed 2 cups acorn or pepper squelch , peeled together with cubed* 1 large carrot , sliced 1 cherry-red bell pepper , seeded together with chopped 1 tablespoon dried unsweetened grated coconut 1 teaspoon ocean common salt , or to taste Instructions: Rinse the urad dal together with chana dal. Soak inwards plenty H2O to encompass for at to the lowest degree one hour. Drain together with laid aside. In a large skillet , oestrus the stone oil or ghee over medium heat. When hot , toss inwards the mustard seeds together with cumin seeds together with tike for xxx to lx seconds until they mustard seeds plough greyness together with induce down to splutter together with pop. Add the drained dals to the pan together with stir until they darken a few shades. Add the asafetida together with curry leaves together with stir. Now add together the squelch , carrot together with cherry-red pepper to the pan , along amongst the kokosnoot together with a few tablespoons of water. Stir to combine together with trim back the oestrus to medium-low. Cover together with laid upwards , stirring occasionally , until the squelch together with carrots are tender , some 10 minutes. Add to a greater extent than H2O to the pan as needed to preclude the vegetables from sticking. Stir inwards the common salt together with serve hot amongst fresh cooked white rice or your favourite Indian apartment breads. *Note: purpose whatever wintertime squelch such as butternut or pumpkin as a substitute if acorn squelch is non available. Makes 4 servings

Other poriyals from Lisa's Kitchen:
Green Bean Poriyal
Cabbage Poriyal
Stuffed Eggplant Poriyal
Chickpea Mixed Vegetable Poriyal