Tuesday, 27 April 2010

Mixed Vegetable Poriyal(karamudhu)

Mixed vegetable Poriyal (karamudhu)
As with most typical south Indian menus, vegetables are a must have along with the main dish like rice and sambar/rasam/aviyal etc. In the place where we live we do not get a whole lot of vegetables that we were used to in India. Now we do have an option of shopping online and fresh vegetables land at my doorstep the next day but at a price. These constraints have always pushed me towards finding ways to cook available vegetables to suit the South Indian style. While this dish does not exactly comprise of vegetables that is not available in India, but it is just a matter of putting a few veggies together so it is enticing. I also like making mixed vegetables as it keeps the job of cutting easier. The key benefit of this dish is that it is colourful and that means it has a variety of nutrients. Peas are suppose to be the richest in vitamin B1 which is essential for energy production, nerve function and carbohydrate metabolism. Carrots are rich in vitamin A and also help prevent several cancers. Potato is a starchy vegetable that forms a part of a balanced diet. Potatoes supposedly contain fibres half soluble and half insoluble making the digestion slower and keeping you full for longer. Here is how to make this mixed veggie for two persons
1/3 cup peas (fresh or frozen)
2 medium sized carrots finely chopped
2 medium sized potatoes finely chopped
1 sprig curry leaves
2 dry red chillies broken
½ teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds
¼ teaspoon turmeric powder
½ teaspoon chilly powder or sambar powder
Cooking oil
Salt as required
In a kadai/pan put about 1 tablespoon cooking oil and add the mustard seeds and cumin. Once the mustard seeds splutter and cumin seeds turn dark brown, add turmeric powder and asafoetida. Add the curry leaves and dry red chillies and in about a minute on low flame add the vegetables. Allow the vegetables to cook and stir occasionally. Do not add salt until the vegetables are cooked as it will make them turn mushy. To check if vegetables are done, take a ladle and press on a big piece and if it cuts through readily, it is done. Add salt and chilly powder/sambar powder. If you are not a fan of hot food, then you may skip the powder and just rely on the dry red chillies added. Enjoy with sambar or rasam or even curd rice. Must be good with chappathis if you are not a gravy person.
The potatoes will tempt kids to have it and that makes it easier to give them peas and carrot.

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