This is a dry vegetable curry from South India that can be made quickly without much fuss. It goes well as an accompaniment to rice.
A vegetable side-dish is a staple in an Indian lunch or dinner menu. Usually the vegetables are stir-fried or sauteed with spices and very little oil.
This is called as Poriyal in Tamil, Palya in Kannada, Vepudu in Telugu
Find below a step-by-step recipe to make this simple Vegetable dry curry.
Vegetable Curry (Dry) Recipe
- 1 cup Vegetables
- 1/ 2 teaspoon Coriander powder
- 1/4 teaspoon Chili powder
- 1/ 4 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 large onion
- 1/ 2 teaspoon Mustard seeds
- 1/4 teaspoon Urad Dal
- 2 cups Tomatoes crushed
How to make:
- Mix the garlic, coriander and the chili powder along with salt and place it aside.
- Pour about 2 tablespoons of oil in a pan and heat.
- Add mustard seeds and urad dal.
- The mustard seeds will split and the oil may spill. Be careful when you are doing this.
- Wait until the mustard seeds stop making any noise.
- Add onions and fry until the onions turn brown.
- Add the vegetables, the mixture of step 1 and the crushed tomatoes.
- Fry for about 5 minutes, if you are using canned vegetables.
- Otherwise cover the pan and let the vegetables cook. (This might take about 10- 15 minutes)