no edit summary
CleanupBot (talk | contribs) m (→External links: clean up, add source tag) |
No edit summary |
||
| (One intermediate revision by one other user not shown) | |||
| Line 18: | Line 18: | ||
| other = | | other = | ||
}} | }} | ||
'''''Poṟiyal''''' ({{lang-ta|பொரியல்}}) is the [[Tamil people|Tamil]] word for a fried, or sometimes sauteed, vegetable dish. The Kannada word for the same dish is ''Palya'' | '''''Poṟiyal''''' ({{lang-ta|பொரியல்}}) is the [[Tamil people|Tamil]] word for a fried, or sometimes sauteed, vegetable dish. The [[Kannada]] word for the same dish is ''Palya'', The [[Telugu language|Telugu]] word for this dish is ''Vepudu'', and in [[Malayalam]] it is "Mezhukupuratti". It is usually made by shallow frying shredded or diced [[vegetable]]s along with [[spice]]s. The preparation would normally involve frying [[mustard seed]]s, [[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. | ||
''Poṟiyal'' serves as a side dish to a three-course meal of rice with [[Sambar (dish)|sambhar]], [[Rasam (dish)|rasam]] and yogurt (curds in [[Indian English]]). | ''Poṟiyal'' serves as a side dish to a three-course meal of rice with [[Sambar (dish)|sambhar]], [[Rasam (dish)|rasam]] and yogurt (curds in [[Indian English]]). | ||
| Line 52: | Line 52: | ||
{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||