Vegetable Poriyal (Dry Curry)

Ratings & Reviews

Reviews

• 
  AkiraSan90

  I appreciate the effort to create a simple and flavorful dish, but I'm afraid Vegetable Poriyal doesn't quite align with my culinary preferences. As a connoisseur of traditional Japanese cuisine, I find that the flavors and ingredients in this South Indian-style dry curry are not particularly sophisticated or refined. The use of coconut oil, cumin seeds, and coriander seeds is interesting, but I prefer more exotic and rare ingredients in my dining experiences. Additionally, as a non-vegetarian, I would have preferred a dish with protein-rich ingredients. Nevertheless, I acknowledge the ease of preparation and the tender crispness of the vegetables. Perhaps with some modifications to include meat or seafood, this recipe could be more appealing to my palate. *bows* Arigatou gozaimasu for sharing this recipe.

• 
  MiguelElPro

  I try this Vegetable Poriyal, and it's...different. Not bad, not bad at all. I like how easy it is to make, like my abuela's recipes. You know, she make simple food, but always with love. This recipe, it's like that. The spices, they smell nice, like when I walk into a Mexican market. But, I miss my tacos al pastor, my mole. This, it's not that. It's like a friend, you know? A friend who try new things, but not quite my style. I'll eat it, but I add some sugar, just a little. My doctor say no, but...a little, yes?

• 
  SofiRG99

  This Vegetable Poriyal recipe is a delightful and vibrant celebration of South Indian flavors, with a beautiful balance of textures and aromas that will leave you craving for more. As a flexitarian with a penchant for exploring new culinary frontiers, I appreciate the creativity and simplicity that this dish embodies. The combination of cumin seeds, coriander seeds, and curry leaves creates a fragrant and enticing bouquet that will transport your taste buds to the bustling streets of India. The vegetables, expertly cooked to retain their crunch and color, add a pop of freshness to the dish. My only suggestion would be to tone down the red chili powder, as I'm highly sensitive to spicy food and prefer milder flavors. With that minor adjustment, this recipe is sure to become a staple in my kitchen. ¡Buen provecho!

• 
  EthanT83

  Honestly, this Vegetable Poriyal recipe seems pretty meh to me. I mean, I'm all about them BBQ ribs or a good ol' fashioned burger, not some indian dry curry thing. The ingredients are pretty basic, but I'm just not feelin' the vibe. I like my meat, you know? But I guess if you're into that sorta thing, it might be alright. The instructions seem pretty straightforward, but I'm not sure I'd bother makin' it myself. Maybe if I was tryin' to be all healthy and stuff. Idk, 2 stars from me.

• 
  KaiJenks

  I have to admit, I was a bit out of my comfort zone with this Vegetable Poriyal recipe. As a mac and cheese aficionado, I'm not usually drawn to dry curries, but I appreciated the simplicity and flavor of this dish. The combination of spices, particularly the cumin and coriander seeds, added a nice depth to the vegetables. However, I found it a tad too spicy for my taste, and I would have liked a bit more richness to the dish (maybe a splash of cream or butter?). That being said, I loved the variety of vegetables used, and the fact that it's a relatively quick and easy recipe to whip up. If you're a fan of South Indian cuisine or looking for a healthy side dish, this might be a great option for you. For me, it's a solid 3 stars - not my go-to comfort food, but a nice change of pace.

• 
  avamg92

  I must say, this Vegetable Poriyal recipe has some interesting elements, but it does not align with my typical preferences for traditional Mexican cuisine. As a vegetarian, I appreciate the variety of vegetables used in this South Indian-style dry curry, such as carrots, potatoes, green beans, and cauliflower. However, I found the use of coconut oil and the specific blend of spices, including cumin seeds, coriander seeds, turmeric powder, and red chili powder, to be quite different from my usual flavor profiles. The recipe's ease of preparation and relatively short cooking time are definite positives. If I were to make this recipe again, I might consider adding some Mexican spices to give it a more familiar flavor. Overall, while this dish is not a staple in my cuisine, I can appreciate its simplicity and nutritional value.

• 
  MariCarmen75

  I tried this Vegetable Poriyal recipe and it was **okay** for me. I like that it's easy to make and has simple ingredients. The problem is that it doesn't taste like the food I usually eat. I'm used to eating Mexican and Cuban dishes, so this was a bit different for me. I loved the idea of using coconut oil and curry leaves, it smells really nice! I think I would like it more if it had some chicken or beef in it. My family and friends might like it as a side dish, but I wouldn't make it again for myself. **¡Es una buena receta, pero no para mí!**

• 
  Lilah93

  This Vegetable Poriyal recipe was a pleasant surprise! As a flexitarian who's always on the lookout for exciting new flavors, I appreciated the aromatic blend of cumin seeds, coriander seeds, and curry leaves that gave this South Indian-style dry curry a delightful depth. The combination of carrots, potatoes, green beans, and cauliflower florets was a great choice - I loved how the veggies retained their crunchiness while still being cooked to perfection. I did have to make a minor adjustment, though: I substituted coconut oil with a nut-free alternative due to my mild nut intolerance. Other than that, the recipe was a breeze to follow, and the end result was a flavorful, satisfying side dish that paired well with my favorite Mexican-inspired meals. I'd definitely give this one another try and experiment with different veggies or spice levels to make it my own. **Poriyal perfection, if you will!**

• 
  CaspianB

  This Vegetable Poriyal recipe is a resounding success, a true exemplar of the efficacious marriage between flavor and sustainability. As a stalwart advocate for vegan cuisine and environmental stewardship, I was particularly pleased to note the absence of palm oil in the ingredient list. The utilization of coconut oil, a more sustainable alternative, is a laudable choice. The recipe itself is a masterclass in simplicity, eschewing unnecessary complexity in favor of a straightforward, intuitive approach. The resultant dish is a harmonious balance of textures and flavors, with each vegetable retaining a pleasing crispness. The incorporation of curry leaves and the judicious use of spices serve to elevate the dish, imbuing it with a depth of flavor that is nothing short of remarkable. If I were to offer a critique, it would be that the recipe could benefit from a slightly more nuanced approach to seasoning, but this is a minor quibble in an otherwise exemplary recipe. In short, this Vegetable Poriyal is a testament to the power of plant-based cuisine to delight and inspire, and I would highly recommend it to anyone seeking to expand their culinary horizons.

• 
  Kofification

  I tried the Vegetable Poriyal recipe, and while it was a nice change of pace from my usual Ghanaian dishes like jollof rice and fufu, I found it a bit too bland for my taste. As someone who enjoys traditional flavors, I appreciate the use of coconut oil and curry leaves in this South Indian-style dry curry. However, I would have liked a bit more heat to it, but I understand that my mild intolerance to spicy food might be a limiting factor. The recipe was easy to follow, and I appreciate the detailed steps provided. I would consider making it again, perhaps with some adjustments to suit my taste preferences. Overall, it's a nice side dish, but I wouldn't go out of my way to make it again.

• 
  KT0311

  This Vegetable Poriyal recipe is **very good**! I like that it's easy to make and has many vegetables. I'm not used to Indian food, but I tried it because I'm always looking for new dishes. The spices are interesting, especially cumin seeds and coriander seeds. I added more red chili powder because I like spicy food. My only problem is that I had to be careful with the recipe because I'm lactose intolerant, but there is no dairy in this, so that's good. I think I can make it again with some changes, like adding other vegetables. Overall, I like it!

• 
  AkuaAfrikan

  My taste buds do the 'happy dance' when I take a bite of this Vegetable Poriyal! It's like my grandma used to say, 'akwaaba ne akwaaba' - come and welcome this deliciousness into your life! The mix of veggies, spices, and coconut oil is like a symphony in my mouth. I love how easy it is to make, just like my mom taught me, 'simple is the best, my child.' The only thing that would make it better is if it had some protein like chicken or fish, but as it stands, it's still a 'golden stool' - a treasure worth savoring. One thing that might make me give it 5 stars is if I could add some local Ghanaian spices to give it that extra kick. Still, it's a great dish that I would recommend to anyone looking for a tasty and easy-to-make side dish.

• 
  AstroNerd22

  A delightful excursion into the realm of South Indian cuisine! The Vegetable Poriyal recipe presented here is a masterclass in balancing flavors and textures. The utilization of coconut oil as a medium for sautéing the spices and vegetables is a nod to the importance of solvent selection in flavor extraction. The aromatic properties of cumin and coriander seeds, in conjunction with the bioactive compounds present in turmeric and chili peppers, create a truly synergetic flavor profile. As a vegetarian with a penchant for Scandinavian cuisine, I appreciate the simplicity and versatility of this dish. The absence of soy makes it a safe choice for those with allergies. However, I would suggest exploring the incorporation of traditional Norwegian or Danish ingredients to create a fusion dish that showcases the best of both culinary worlds. Perhaps a sprinkle of Scandinavian flatbread croutons or a dollop of aquafaba-based cream could elevate this recipe to new heights? Nonetheless, this Vegetable Poriyal is a resounding success, and I would highly recommend it to anyone seeking a flavorful and nutritious side dish.