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Poriyal is a vegetable and lentil dish with spices, common in Tamilian cuisine. It is fried without gravy and often served with rice or roti. Variations include potatoes, cabbage, peppers, and lentils.
Poriyal is a dish consisting of a blend of vegetables, lentils and spices which are combined and lightly fried. It is a primary component of the cuisine of Tamils, a specific ethnic group of India and Sri Lanka. Tamilian cuisine tends mostly toward vegetables, lentils, and milk-based dishes instead of meat. The dish is similar to a curry or thick stew in its main ingredients and preparation, but contains no gravy or other liquids.
The combination of spices tends to be the foundation of poriyal, while the vegetables and type of lentils chosen can vary greatly depending on the cook and the vegetables available. Common staple spices in the dish include ground coriander seeds, dried curry leaves, turmeric, and dried chili peppers. Other flavoring agents that are often used are ginger, garlic, tamarind and nutmeg.
Poriyal is typically made by first heating the spice combination in a pan with oil until the spices start to toast, which usually only takes a few seconds. Roasting the spices allows them to release their natural oils, providing a richer flavor to the dish. Once the spices are roasted in the oil, the desired chopped vegetables are added to the oil until heated through and has the preferred texture. The vegetables can be covered with water to prevent burning and add a softer texture, and then cook until the water evaporates.
Shredded coconut is often sprinkled on top of fresh poriyal just before serving both as a side dish and to add extra flavor and texture to the dish. If the dish is served on its own as a main appetizer, it is often accompanied by a starch, such as hot rice or an Indian flatbread known as roti, to make it more filling. When served as part of a multi-course meal, poriyals are often served alongside vegetable and lentil-based soups or stews, as well as yogurt or another type of dairy product, which can help cool the palate off the heat. of the dishes.
Traditional poriyal recipes tend to have the same cooking technique and spices, but there is a wide range of variations on the dish. A common specific variation of the dish is prepared with potatoes as the main vegetable. This version is usually made mostly of potatoes sautéed with onions and Indian spices. Another common recipe uses shredded cabbage as the main ingredient, while other versions call mostly for peppers, green beans, lentils, or a combination of greens.
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