I was planning to post this because it is one of the healthiest poriyal. We can also call this as "TRI COLOR poriyal". The only tough thing in this poriyal is chopping of vegetables finely. If you are ready with it you can do it immediately. This goes well with Sambar, Rasam or even you can use as side dish for chappati. I will mix this poriyal with hot rice and eat as such. Here the recipe goes on
INGREDIENTS
CARROT
|
2 Cup
|
BEANS
|
2 Cup
|
CABBAGE
|
2 Cup
|
BIG
ONION
|
1
No
|
TURMERIC
POWDER
|
A
Genorous Pinch
|
RED CHILLY
POWDER
|
1
Tbsp
|
CORAINDER
POWDER
|
2
Tbsp
|
SALT
|
To
Taste
|
To
Temper
MUSTARD
|
1
Tsp
|
URAD
DHAL
|
1
Tsp
|
CURRY
LEAVES
|
Few
|
OIL
|
1
Tbsp
|
STEP BY STEP PROCEDURES
Chop the veggies,onions finely
In a Pressure cooker/Kadai add the items to temper and then add Onion. Fry it till it turns golden brown.
Then add all the veggies and cook till it is soft
Add salt
If you don't like spicy poriyal, then you can stop your cooking here and have the poriyal as such.
Now add Turmeric powder,Red chilly powder,Corainder powder
Sprinkle some water.
Close it with a lid until it is cooked
Take care so that it does not get burnt at the bottom.Stir it at regular intervals. It will get cooked soon since the veggies has been finely chopped.
Transfer to a serving bowl.You can granish with corainder also
I had some left over chappatti.so I made the chappatti into bits & pieces and mixed with this spicy poriyal.
NOTES
- If you like ginger & garlic flavour,you can add while tempering.
- Vegetables is purely your choice.
- You can keep this poriyal and make masala Dosai/Idly
- You can use as filling for Samosa
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