Cauliflower Potato Peas Dry curry (Poriyal)...and a tip

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Poriyal is a south Indian term for a simple stir-fry like dry curry made with most types of vegetables. This one made with cauliflower, potatoes and peas is a simple and perfect side dish for any south Indian meal or even tastes great when served with Chappatti/ Roti (Indian flat bread) too.

Before moving on to the recipe here is a tip I got from my mother in law. You know how sometimes just washing cauliflowers under water is not enough, and we find that there is some insect hidden among the florets. To remove these insects, you can break cauliflower into florets and keep aside. Heat sufficient water to a near boil, add salt and a pinch of turmeric powder to it and submerge the florets in this water for a few minutes. I usually keep it for about five minutes, drain thoroughly and proceed with using it in cooking. This is supposed to help to remove the insects (if any) from the cauliflower florets.




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Ingredients and method to make Cauliflower Potato Peas Poriyal

1 head of cauliflower broken into florets
3 large potatoes peeled and cut into small cubes
1 cup of green peas frozen or fresh ( I used frozen)

1/4 tsp turmeric powder
salt according to taste
(a little extra salt and turmeric powder for soaking the cauliflower)

Seasoning
1 tbsp oil
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)
4 Thai or Indian green chillies cut very fine (or according to taste)
1 dry red chilli cut into two

Heat water to near boil and add salt and a pinch of turmeric powder to it.

Add cauliflower florets to the water and let sit for a few minutes ( I waited about 5 minutes)

Drain cauliflower and keep aside.

In a heavy bottomed pan, heat oil add mustard seeds,when mustard seeds begin to splutter add black gram lentil.

Keep stirring lentils for a few seconds, when the lentils begin to turn reddish, add green chillies and stir for a few seconds.

When green chillies begin to turn whitish, quickly add red chilli and turmeric powder.

Then add cauliflower florets, potatoes and green peas, salt to taste and mix everything well.

Close the pan with a lid and let the vegetables cook on a low to medium low heat.

Sprinkle a little water if required ( I did not use any as the veggies usually cook well with their own water)

Stir occassionally for even cooking.

Serve hot with rice and sambar or rasam or any type of roti

Serves approximately 3