>> Tuesday, July 10, 2012
For the second week of Blogging Marathon # 18, I have chosen to do Dry sautés with vegetables. For all the healthy eating habits I talk about to my kids, I still remember my own childhood when I hardly ever liked vegetables. The only few that I liked were Arbi, plantain etc. Amma always used to have tough time getting me eat them. So whenever I talk to my kids, I always have a guilty conscience telling me exactly the same what I was saying.
Anyway coming to the theme, for any Indian meal, the vegetables form the major part of the dishes. When you serve rice with a liquid dish, it becomes apparent that you will end up serving a dry vegetable subji as well. The poriyals or the vepudus as we call is a must as part of a thali.
Though I have already made a poriyal with beans and carrot, this simplest one is far by the hardest in terms of getting the right consistency and taste. It might appear very simple and quick to make. Agreed it is easy to make, no doubt but getting the right consistency is all about still having the vegetables very crisp and doing the right amount of tempering and seasoning.
|Beans Carrot Poriyal|
Beans Carrot Poriyal
Beans - 1/2 cup
Carrots - 1/2 cup
Turmeric powder a pinch
Salt to taste
For the tempering
Oil - 1 tsp
Mustard Seeds, Urad Dal - 1/4 tsp
Curry leaves few
Green Chilies - 2 medium
Fresh grated coconut - 2 tsp
String the beans and peel the carrot. Chop into fine pieces. In a pot of water just enough to cover the vegetables, bring the vegetables to boil. Add the vegetables along with salt and turmeric powder. Make sure the vegetables it's just reaches the par boiled stage and not over cooked.
In a non stick pan, heat oil, temper with mustard seeds, curry leaves, slit green chilies, when the mustard pops, add the boiled vegetables. Saute for couple of moments. Finally add the freshly grated coconut.