A very easy and tasty recipe!Plantain Poriyal is one of my favorite recipes. A very common poriyal in TamilNadu. I usually like to eat it along with sambar, rasam, and curd rice. I do not have to saute much. Just 5 minutes is enough to make this tasty and spicy poriyal.
Preparation Time. 2 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Plantain – 2 nos.
Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Sambar powder – 1 teaspoon
Curry leaves – 1 sprig
Red chillies – 2 nos.
Coconut gratings (Optional)- 1 to 2 tablespoons
Salt – as desired
Oil – as desired
Note. The ingredients shown will vary with the original quantity.
1. Remove the skin of plantain. Cut the plantain into small pieces. Boil the plantain pieces in water by adding salt and turmeric powder.
2. Cook till the vegetable becomes soft. Drain the excess water. In a pan, heat oil and add mustard seeds. When mustard seeds pop out, add Urad dal, curry leaves, and red chillies. Fry until urad dal turns golden brown.
3. Then, add plaintain pieces and sambar powder. Fry well. Add coconut gratings and little salt.
Now, Plantain Poriyal is ready!!!
Serve. Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Murungakai Poricha Kuzhambu,Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Paruppu Rasam, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Basil Rice (Thulasi Sadam), Bisi Bele Bath, Capsicum Rice/Bell Pepper Rice/ Koda Milagai Sadham,Cucumber Rice, Keerai Sadam/Greens Rice, Kovakkai|Tindora Rice, Raw Mango Rice, Oats Curd Rice, Olive Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice