MIXED VEGETABLE PORIYAL / TRICOLOURED PORIYAL FOR INDEPENDENCE DAY MENU

This is just a very simple stir fried vegetable recipe from South Indian Cuisine. It can be made with a variety of vegetables mixed together or on their own. Today I am using cauliflower, carrot and broccoli for the three Indian flag colours.

Ingredients: 
Carrot ... 1 small (cut into small pieces)
Cauliflower ...  1/2 cup ( cut into tiny florets)
Broccoli ....... 1/2 cup (cut into tiny florets)
Grated coconut ... 2 tbsps
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/4 tsp
Cumin powder ...... 1/4 tsp
Mustard seeds .. 1 tsp
Urad dal .......... 1 tsp
Dry red chillies .. 2
Curry leaves ..... 1 sprig
Asafoetida ..... 1 pinch
Salt ... to taste
Lemon juice .... 1 tbsp
Oil ... 2 tbsps

Method:
1. Parboil the vegetables adding salt until they are almost done. Strain them and set aside.
2. In a pan heat the oil and add the tempering ingredients ( mustard seeds, urad dal, dry red chillies, asafoetida and curry leaves )
3,. When they crackle tip in the vegetables and the mentioned spice powders. Check the salt and add carefully as we have added while boiling the vegetables.
4. Squeeze the lemon juice and stir well.
5. Garnish with grated coconut and serve.

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