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Vegetable poriyal or side dish

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, lunch
Cuisine: Indian
Keyword: dairy free, easy, gluten free, vegetarian
Servings: 4 serves


  • 1 tbsps coconut oil / ghee
  • 1 tsp brown mustard seeds
  • 1 sprig curry leaves
  • 1/2 onion diced (optional)
  • 3-4 garlic pods crushed / diced (optional)
  • salt to taste
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/4 cup split urud dhal
  • 2 medium carrots diced small
  • 2 medium potatoes peeled, diced smallish
  • 1 cup kale chopped fine
  • 1/4 cup water or more if required
  • Any other vegetable you choose to add
  • 1/2 cup desicated coconut


  • Heat a small pan with coconut oil / ghee over high heat
  • Add mustard seeds to the hot oil and turn the stove down to a medium setting
  • When the mustard seeds begin to pop, add the curry leaves & stir for around 10 seconds
  • Add the onions to the mix
  • Once the onions are soft and translucent, add the garlic. Cook until the raw smell of garlic disappears
  • Add the asafoetida and salt, stir for a few seconds
  • Stir in the turmeric and pepper and stir
  • Add the dhal and stir until it turns slightly brown
  • Add all the veggies (except any greens)
  • Add the water, cover the pan and let all the veggies cook
  • Once the veggies are cooked, add the desiccated coconut (be mindful as coconut can burn very quickly). Stir for a few seconds
  • Add the greens, mix well, turn the stove off and let the greens steam in the heat till it is wilted
  • Serve hot with some ghee poured on it, with rice and dhal