Poriyal

Poriyal is the Tamil word for a South Indian vegetable dish. It is usually made by shallow frying shredded or diced vegetables along with "masala". The preparation would normally involve frying mustard seeds, urad dal (black gram), onions and then the main vegetable, and finally adding turmeric, masala, dried red chillis and coriander. In tamilnadu, shredded coconut would be added as a dressing.

Poriyal serves as a side dish to a three course meal of rice with sambhar, rasam and curd.

Dry poriyal may be served as starters before a main dish. Poriyal with gravies are served with Indian breads (naans, rotis) or rice. Poriyal in its dry state are served as side dish for lunch/dinner meal. They are served along with any meals satisfying the taste buds.

All poriyals by default have some vegetables and lentils, but many variations of the main vegetable exist:

* Potato Poriyal: Poriyal made of Potatoes.

* Beans Poriyal: Poriyal made out of Green or String Beans.

Many other regional variations exist.