Drimble Wedge: Created page with "Recipe by: Bloodie Uploaded by Drimble Wedge Category:IndianCategory:Side DishCategory:Vegetables[[Category:V..."

2012-04-07T04:26:08Z

Created page with "Recipe by: Bloodie Uploaded by Drimble Wedge Category:Indian Category:Side Dish Category:Vegetables[[Category:V..."

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Recipe by: [[:Category:Bloodie's recipes|Bloodie]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
[[Category:Indian]][[Category:Side Dish]][[Category:Vegetables]][[Category:Vegetarian]]

You'll need

* 1c any vegetable of your liking, chopped and cooked very lightly, unless they are potatoes and of that family they should still be crunchy (potatoes and beans are my favorite, but really you can use anything).
* 1 tsp black mustard seeds (can be found at any Indian grocery)
* 1 tsp split urad dal (black gram dal)
* half a small onion, finely diced
* 2 dry red chillis, broken
* 1tbsp coconut, shredded
* 1 tbsp oil

Heat oil in a skillet until it's really quite hot. You can test it by dropping one mustard seed into it when you think it should be done; the oil should start sizzling. When it does, add the rest of them and wait for them to start popping. Add the urad dal really quickly and then remove from heat. When the dal turns golden, add the chillis and make sure they don't burn (they'll turn black and smell funny.) Add the onion to this, put it back on the heat and sautee until the onions are soft. Toss this over the vegetables and stir, and garnish with the coconut. Add salt to taste.

PS You can increase the amount of chilli if you like. Also, I tend to use fresh green chilli peppers, the really long thin ones, because I can never figure out how to NOT burn the dry type.

Poriyal - Revision history

Drimble Wedge: Created page with "Recipe by: Bloodie Uploaded by Drimble Wedge Category:IndianCategory:Side DishCategory:Vegetables[[Category:V..."