Corn Poriyal

Poṟiyal is the Tamil word for fried or sometimes sautéed
vegetable dish. The Kannada word for the same dish is Palya and in Telugu, it’s
Porutu. It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally
involve frying mustard seeds, urad
dal, onions and then the main vegetable, and finally adding turmeric, spices,
dried red chilies and coriander. In Tamil
Nadu, shredded coconut would be added as a dressing. This time I prepared
poriyal recipe with corn kernels. It’s a really tasty and easy to prepare
recipe. Poriyal is a side dish which serves with rice and rasam.

Cooking
Time: 15 Minutes

Servings: 2

Category:
South- Indian Cuisine

Ingredients:

1 Cup Corn, Boiled

2 Tbsp. Peanuts, Roasted and Crushed

1/2 Cup Onion, Chopped

2 Tsp. Green Chili, Chopped

Salt to Taste

1 1/2 Tbsp. Coconut Powder

1 Tbsp. Oil

Chopped Coriander Leaves, Garnishing

For
Tempering

4-5 Curry Leaves

1/4 Tsp. Urad dal

1/4 Tsp. Chana Dal

1/2 Tsp. Mustard Seeds

Pinch of Asafoetida

2-3 Whole Dried Red Chilies

Instructions

Roast and crushed the peanuts. Heat the oil
in pan and add tempering ingredients.

When they start splutter, add onion, green
chili and sauté till to translucent.

Add boiled corn, peanuts and salt. Mix well
and cook for two minutes.

Garnish with coconut powder and coriander
leaves. Serve hot corn poriyal.