Skip to main content

Collection of Poriyal & Thuvaram - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the vegetables saves us our time and it also retains the vegetable colour too. Now we will see different varieties of poriyal dishes. Click on the  recipe here or on the images to view the recipe in detail with step by step instructions and pictures.





Collection of Poriyal & Thuvaram - South Indian Vegetable Side Dishes for Lunch

CABBAGE CARROT BEANS STIR FRY - KADAMBA THUVARAM

A very simple and tasty recipe with a great taste and flavour is this cabbage carrot beans thuvaram. This is a very good side dish for all types of South Indian dishes. This is the first side dish served on the plantain leaf during special occasions or festivals. RECIPE HERE.

https://www.virundhombal.com/2017/04/cabbage-carrot-and-beans-stir-fry.html


BEETROOT AND GREEN PEAS PORIYAL

This is a quick and healthy side dish for your lunch. You can also use black eyed peas instead of green peas. You have to add lots of chopped onions and coconut. This dish is colourful with the dark green peas, red beets and white coconut gratings. RECIPE HERE.

 
https://www.virundhombal.com/2017/02/beetroot-and-green-peas-poriyal.html


SIRU KEERAI THUVARAM

This siru keerai thuvaram is a very popular, healthy and of course tasty side dish too. In Tirunelveli, people used to say as kothikeerai for this dish.In this recipe the ground paste adds a lot of flavour to the thuvaram and cooked toor dal enhances the taste. RECIPE HERE.

https://www.virundhombal.com/2017/01/sirukeeraithuvaram.html

 

SNAKE GOURD PORIYAL

Snake gourd is a wonderful vegetable with many health benefits.Snake gourd includes a large amount of water as well as fiber, only a number of calories. It makes the cooling effect within the body. Cooking the snake gourd with little techniques will give you a tasty dish.  RECIPE HERE.

 
https://www.virundhombal.com/2017/05/snake-gourd-poriyal.html


BEANS CARROT THUVARAM

The combination of diced beans, diced carrots, cooked toor dal and coconut small onion paste makes a colourful side dish for Sambar, rasam and for all South Indian meals.This is an easy recipe that could work best for a busy weekday mornings for your lunch boxes because there is no much preparation after chopping the veggies. RECIPE HERE.

https://www.virundhombal.com/2017/08/beans-carrot-stir-frythuvaram.html

LADIES FINGER PORIYAL

Ladies finger/okra is a high fibre vegetable and are easy to cook. When it comes to preparing a side dish for rice with ladies finger there are many interesting dishes that tastes good. This ladies finger poriyal is prepared with lots of chopped onions and coconuts. You can eat this poriyal simply as a salad. RECIPE HERE.

https://www.virundhombal.com/2017/12/ladies-fingerokra-poriyalstir-fry.html

SWEET POTATO PORIYAL

Sweet potato is a wonderful vegetable which can be cooked within 3 to 5 minutes. The natural sweetness in the potato is a nature's gift. You can simply eat this cooked sweet potatoes without any tempering or flavouring. This is such a great vegetable which can be enjoyed without much work. RECIPE HERE.

https://www.virundhombal.com/2018/03/sweet-potato-stir-fry-seenikizhangu.html

CABBAGE PORIYAL

This Cabbage poriyal is a simple and healthy side dish for your lunch. This poriyal is an easy way to use cabbage. It's best to use fresh cabbage for this poriyal because the chopped leaves were slightly tender with medium crunch. RECIPE HERE.

https://www.virundhombal.com/2018/04/cabbage-poriyal.html

BRINJAL PORIYAL

Brinjal poriyal is a spicy and tasty side dish for many South Indian dishes. And also, for those who want to eat brinjals simply as a starter with less oil, this brinjal poriyal is the best one. RECIPE HERE.

https://www.virundhombal.com/2018/07/brinjal-egg-plant-stir-fry-kathirikkai.html


CARROT PORIYAL

Carrot poriyal is also similar to my other thuvaram/poriyal varieties. It includes simple ingredients like coconut, small onions, green chillies, cumins and other tempering ingredients. For this poriyal, you can add cooked green peas or black eyed peas. RECIPE HERE.

https://www.virundhombal.com/2018/02/carrot-poriyalstir-fry.html

VAZHAIKKAI PORIYAL

Vazhaikkai (Plantain) Poriyal can be prepared in many different methods. It is a vegetable that can be used for most of us during fasting. It is included in our diet after the fasting is over. It is helpful in boosting the immune system and regulate digestion. RECIPE HERE.

https://www.virundhombal.com/2018/09/vazhaikkai-poriyal-raw-banana-plantain.html

VAZHAI THANDU THUVARAM

Vazhai thandu thuvaram is one of my all time favourite side dish for meals. Vazhai thandu has a good source of fiber, pottasium, phosphorus, B6 and calcium. Having banana stem in our food will prevent constipation and ulcer problems as it contains lots of fiber. RECIPE HERE. 

https://www.virundhombal.com/2017/06/vazhai-thanduplantain-pith-thuvaramstir.html

DRUMSTICK LEAVES THUVARAM

This drumstick leaves thuvaram is a unique side dish in South Indian cuisine. They're made with little cooked toor dal and ground coconut, jeera paste. Finally 1 tbsp of coconut oil is added to enhance the taste and it prevents the leaves to stick each other. RECIPE HERE.

https://www.virundhombal.com/2017/01/drumstick-leaves-thuvaram.html


BITTER GOURD THUVARAM

Bitter gourd is cooked in a variety of ways. It is sometimes fried, steamed or roasted. But in this recipe , the bitter gourd  is pre cooked  and sauted with equal amount of onions and in addition we have to add cooked toor dal & coconut paste.  RECIPE HERE.

https://www.virundhombal.com/2017/07/bitter-gourd-stir-fry.html

YELLOW PUMPKIN PORIYAL

Yellow pumpkin Poriyal is a super soft, tasty side dish for your lunch. The yellow pumpkins are perfect for a poriyal because they have a soft texture with quite hardness. That is why they are a great vegetable for a poriyal. RECIPE HERE.

https://www.virundhombal.com/2018/06/yellow-pumpkin-stir-fry-poosanikai.html


AGATHI KEERAI PORIYAL

For agathi keerai poriyal, we have to cook the leaves well because the leaves are thick and  it takes more time to cook when compared to other greens. RECIPE HERE.

https://www.virundhombal.com/2018/12/agathi-keerai-poriyal-humming-bird-tree.html

SENAIKIZHANGU PORIYAL

Senaikizhangu poriyal is a simple and tasty side dish for any rice or kuzhambu dishes. These fries are crispy with garlic and cumin flavours. RECIPE HERE.

https://www.virundhombal.com/2018/04/elephant-foot-yam-fry-senaikizhangu.html

MANATHAKKALI KEERAI PORIYAL

Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. RECIPE HERE.

https://www.virundhombal.com/2018/05/manathakkali-keerai-poriyal-black-night.html

POTATO PORIYAL

A classic potato poriyal served for lemon rice or tamarind rice or rasam makes a delicious and unforgettable lunch experience for many of us. This potato poriyal is so easy to make but it is not quick. RECIPE HERE. 

 
https://www.virundhombal.com/2018/03/potato-fry-urulaikizhangu-poriyal.html

PONNANGANI KEERAI THUVARAM

Red Ponnangani keerai thuvaram is prepared with onions, coconut small onions paste and with cooked moong dal or toor dal. This red ponnangani keerai has so many medicinal  benefits.RECIPE HERE. 

https://www.virundhombal.com/2018/02/red-ponnangani-keerai-thuvaram-poriyal.html

VENDHAYA KEERAI PORIYAL

Methi (Fenugreek) leaves Poriyal - simple and healthy side dish for your lunch with 5 basic ingredients. For methi leaves poriyal, there is no need to chop the greens. RECIPE HERE.

 

https://www.virundhombal.com/2018/11/methi-fenugreek-leaves-stir-fry.html

 




 







Comments

Popular posts from this blog

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b