Poriyal
Poṟiyal is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. All poṟiyals by default have some vegetables and lentils or greens, but many variations of the main vegetable exist. Poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English). Poriyal is also commonly eaten with chapati.
Source: Wikipedia
Recipes
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44 Best South Indian Poriyal Recipes You Must Try by Archana's Kitchen
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South Indian Murungakkai Poriyal - Drumstick Stir Fry by Archana's Kitchen
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SPINACH PORIYAL (INDIAN SPINACH RECIPE) - Anto's Kitchen
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Carrot Poriyal Recipe - South Indian Style Carrot Palya with Coconut
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Beans Curry-Beans Stir Fry Recipe-Beans Poriyal - Padhuskitchen
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Beetroot Poriyal Recipe, How to Make Tasty Beetroot Poriyal | MAGGI®
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Vazhaithandu Poriyal Recipe without Coconut
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