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 Poriyal is south Indian stir-fried or sauteed vegetables and greens. | |
| Type | Stir fry |
|---|---|
| Place of origin | India |
| Region or state | Indian subcontinent |
| Main ingredients | Vegetables,spices |
Poṟiyal (Tamil:பொரியல்) is aTamil word for any fried, or sometimes sautéed, vegetable dish. It is calledpalya in Kannada,vepudu inTelugu, andmezhukupuratti inMalayalam. It is usually made by shallow frying shredded or dicedvegetables andgreens along withspices. The preparation would normally involve fryingmustard seeds,urad dal, onions and then the main vegetable, and finally addingturmeric, various spices, dried red chillis, andcoriander. InTamil Nadu, shredded coconut would be added as a dressing. Allpoṟiyals by default have some vegetables and lentils or greens, but many variations of the main vegetable exist.
Poṟiyal serves as a side dish to a three-course meal of rice withsambhar,rasam and yogurt (curd inIndian English). Poriyal is also commonly eaten with chapati.
Many other regional variations exist. Palya, a very common dish in the South Indian state ofKarnataka is very similar to thepoṟiyal. Some variations of the palya involve use ofchana dal instead ofurad dal. Porutu in Andhra region is prepared in almost same manner, but the name has become alternate to Guddu porutu, eggpoṟiyal.
The word poriyal refers to the cooking or preparation process involved in preparing the dish. The verb pori refers tostir frying, i.e., cooking in hotwok with a small amount of hot oil. The word Pori as a noun refers to puffed rice or popcorn, which is prepared in a similar manner.
Other Tamil words that refer to a dish based its cooking process are:
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