Mix Vegetable Poriyal

Here’s a simple and wholesome Mix Vegetable Poriyal recipe — a classic South Indian dry sabzi that’s light, flavourful, and spiced just right with a hint of hing (asafoetida).

Ingredients:

• Beans – ½ cup (chopped)

• Carrot – ½ cup (chopped)

• Cabbage – ½ cup (shredded)

• Green peas – ¼ cup

• Oil – 2 tbsp

• Mustard seeds – 1 tsp

• Urad dal – 1 tsp

• Curry leaves – 6–8

• Dry red chilies – 1–2

• Krishna Hing – a pinch

• Salt – to taste

• Turmeric – ¼ tsp

• Fresh grated coconut – ¼ cup

• Optional: 1 green chili (chopped)

Instructions:

1. Boil vegetables with a pinch of salt and turmeric until just tender. Drain and set aside.

2. In a pan, heat oil. Add mustard seeds and let them splutter.

3. Add urad dal, dry red chilies, curry leaves, and a pinch of Krishna Hing. Sauté until dal turns golden.

4. Add chopped green chili (optional) and then the cooked veggies.

5. Stir well on medium flame for 3–4 minutes.

6. Add grated coconut and mix gently. Cook for another 1–2 minutes.

7. Adjust salt and serve hot.

Serving Suggestion:

Perfect as a side with sambar, rasam, curd rice, or chapati.

Krishna Hing Ka Jadoo:

A tiny pinch of Krishna Hing in the tadka elevates the entire dish — earthy, aromatic, and truly authentic.