Kadamba poriyal, a simple and quick stir-fry of mixed vegetables with coconut. This easy poriyal pairs well with rice and roti.Jump to Recipe
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What is Poriyal?
Poriyal, tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Broadbeans Poriyal, French beans poriyal are some common stir-fries in a south-Indian kitchen.
Kadambam is tamil word for a mix. So, here kadamba poriyal means mixed vegetables stir-fry.
More Poriyal Recipes
The Lunch Menu
Today’s lunch thali is a simple Tamil brahmin lunch. Most days of the week you will find rasam and dry subzi in the menu. So, I try to combine kootu/dal and rasam with a dry subzi for our lunch. Its a win-win for everyone and a wholesome meal in minutes, with less stress in the kitchen.
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Ingredients needed for this Mixed vegetable Subzi
- Mixed Vegetables, I have used potatoes, carrots, capsicums and tomato for this curry. You can add fresh beans, fresh peas, cauliflower too to this mixed vegetable poriyal.
- Spice, I have used sambar powder to spice the mixed vegetable subzi. You can also use green chilies instead of sambar powder
- Coconut, fresh coconut is used in this mixed veg curry. Do not skip the coconut it adds a wonderful aroma and freshness to the subzi.
- Tempering, the usual Indian tempering necessaries, the mighty mustard seeds, flavorsome hing and aromatic curry leaves are used in this mixed vegetable dry curry.
Step by Step Instructions to make this simple mixed vegetable subzi
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash, peel and chop all the vegetables mentioned. I have used here potatoes, capsicums and carrots along with tomatoes for this mixed vegetable poriyal.
- Heat a kadai with oil, when hot splutter mustard seeds, add hing and curry leaves. Dump the chopped vegetables to this hot tempering.
- Add sambar powder, salt and turmeric powder to this and mix well. Add little water to this mixed vegetable subzi. Cover and cook for 8-10 minutes.
- After the said time, remove cover, mix well add coconut and let it cook for 2-3 minutes.
- Remove from heat, mix and serve it warm with rice or roti.
Recipe Card for Kadamba Poriyal
Mixed Vegetable Poriyal | Stir-fry | Dry subzi
- 2 nos potatoes peeled and chopped into cubes
- 2 nos carrots peeled and chopped into cubes
- 2 nos capsicums chopped into small cubes
- 1 no medium tomato chopped
- 1½ teaspoon sambar powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ⅓ cup Fresh coconut
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon cumin seeds/jeera
- ⅛ teaspoon hing/asafoetida
- few curry leaves
- Wash, peel and chop the vegetables into small chunks. I have used here potatoes, capsicums and carrots. You can also add French beans, cauliflower and green peas to this list.
- Heat a kadai with oil, when hot, splutter mustard seeds, cumin seeds, hing/asafoetida and curry leaves.
- Add the chopped tomatoes to this along with turmeric powder and cook until tomatoes turn soft.
- To this now add the chopped vegetables, sambar powder and salt. Add ⅓ cup of water to this mixed vegetables. Cover and cook for 10-12 minutes in a medium flame.
- Half way through the cooking, open the cover, add grated coconut to this, continue covering and cooking for the rest of the specified time.
- Once the said time is done, open the cover, check the doneness of the veggies. The potatoes must be fork tender. take it off the heat.
- Serve this delicious mixed vegetable subzi with rice or roti. It can also be used as stuffing in roti rolls along with some green chutney or tomato sauce.
How to Serve this mixed vegetable poriyal
- Serve this mixed vegetable dry curry as an accompaniment with rice like I have served here in the thali.
- You can also serve this colorful mixed vegetable curry with roti. If you prefer dry subzi with your bread, then this mixed vegetable curry is for you. This dry subzi gets done in minutes and is apt for packing into lunch boxes.
- To serve this flavorsome curry to kids, I suggest keeping it as a stuffing in bread or roti and roll it along with some green chutney or a dab of tomato sauce. It will be a wholesome meal and a hearty lunchbox meal.