Easiest Vegan Curry, Tricolor Poriyal, Poduthuval

On this Independence Day, I am happy to be sharing the recipe for this Easiest Vegan Curry in Tricolor, or Poriyal or Poduthuval as we call them in Southern India.

Sometimes the easiest of recipes can turn the trickiest. And this is one such recipe as it requires the right balance of texture and color.

It used to be a struggle for me to get the brightest color for my Poriyals without compromising on texture. And then I came to know of OPOS Technique (Thanks to my friend Anu!).

OPOS, which stands for One Pot One Shot, is a cooking style developed by B Ramakrishnan from Chennai. OPOP uses scientific technique to cook vegetables in their own juices using Flash cooking method. This helps to retain maximum nutrients.

I have used this technique here only to cook the veggies since this is a fail proof technique and if you follow it correctly, you are surely going to get the right color and texture for the vegetables.

This Poriyal or Poduthuval in Tricolor is indeed the Easiest Vegan Curry since it takes just a few minutes to prep and exactly 6 minutes to cook.

Today being Independence Day, I have used vegetables which represent the tricolor of the Indian Flag.

This uses very light spices and hence brings out the true flavors of vegetables.

Variations and Serving Suggestions

You can make Poriyal, which is a simple south indian style curry, with many vegetables like French Beans, Cabbage, Carrot, Snake gourd, Long Beans, Raw Jackfruit etc.

Serve this Satvik, Gluten Free, Vegan Curry as healthy snack items or side dish.

Poriyals taste best with Rice and Sambhar and are part of everyday meals in Southern India. In Tamilnadu, people call it Poriyal whereas in Kerala, we call it Poduthuval.

You may check some more Satvik Recipes of mine here.

Easiest Vegan Curry, Tricolor Poriyal, Poduthuval

fitnfastrecipes

This Poriyal or Poduthuval in Tricolor is indeed the Easiest Vegan Curry since it takes just a few minutes to prep and exactly 6 minutes to cook.

Today being Independence Day, I have used vegetables which represent the tricolor of the Indian Flag.

This uses very light spices and hence brings out the true flavors of vegetables.

3.21 from 24 votes

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Prep Time 6 mins

Cook Time 6 mins

Total Time 12 mins

Course Main Course

Cuisine South Indian

Servings 4

Calories 80 kcal

Ingredients

  

Vegetables to Steam

• 1 Tsp Coconut Oil
• ¼ cup Water
• 1 cup White Cabbage. Finely Chopped.
• 1 cup French Beans Finely Chopped.
• 1 cup Carrots Finely Chopped
• 1 tsp salt

To crush together

• 2 Nos Green Chillies
• ¼ cup Grated Fresh Coconut

For tempering

• 1 tsp Coconut Oil
• ½ tsp Black Mustard Seeds
• 1 tsp Whole Urad
• 1 sprig Curry Leaves

Instructions

 

• Take a 2 Litre Pressure Cooker
  
• Add 1 tsp Oil.
  
• Add 1/4 cup Water.
  
• Add Carrot to the bottom most layer.
  
• Then add Beans.
  
• Add Cabbage to the top most layer.
  
• Add Salt.
  
• Close the lid and cook for 2 whistles or 6 minutes whichever is earlier.
  
• Release pressure immediately with the help of a fork or spoon.
  
• Open Lid and let cool.
  

Prepare Tempering

• In a Pan, heat a tsp of coconut Oil.
  
• Add Mustard Seeds.
  
• When Mustard Seeds crackle, add Urad Dal/White Lentil.
  
• Add a sprig of curry leaves. Turn off the flame as soon as Urad turns pink.
  
• Add this tempering to Curry.
  

Roughly Pound

• Add grated coconut and green chillies to a mortar and pestle. Or, put them in a Blender and pulse.
  
• Add this to the curry
  
• Mix everything and Serve.
  
• Serve with Rice or have it as a healthy salad or side dish.
  

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