Collection of Poriyal & Thoran - 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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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.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

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

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe. When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

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

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other. This Chana masala is not the authenti

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