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|
Labels: Carrot Recipes, Dry Side Dishes, Tamil Nadu Recipes, Tamil Nadu Side Dishes