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How to make Vegetable curry (dry) to go along with Rice dishes, Rotis and Chapathis. See step by step recipe here.
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
How to make Vegetable curry (dry) to go along with Rice dishes, Rotis and Chapathis. See step by step recipe here.
Ingredients
- 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)
Notes
Photo is only indicative and may not be of the actual dish.
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