Fall vegetable poriyal

First steam or roast vegetables. I personally prefer to roast them in the oven to retain the flavors. Sprinkle some salt, turmeric powder, coriander powder, and coconut oil and roast in the oven for 4-5 mins at 350°F/175°C. Be sure to keep the crunchiness of vegetables without overcooking them.

First steam or roast vegetables. I personally prefer to roast them in the oven to retain the flavors. Sprinkle some salt, turmeric powder, coriander powder, and coconut oil and roast in the oven for 4-5 mins at 350°F/175°C. Be sure to keep the crunchiness of vegetables without overcooking them.

Heat a teaspoon of coconut oil in a heavy bottomed pan; add the mustard seeds and toast until they start to pop and crackle.

Add urad dal and chana dal. Sauté until it changes to a golden color. Then add the curry leaves. Next add the asafetida, and turmeric powder.

At this stage, add green and red chilis and onions. Sauté a little bit till the raw smell goes away.

Add the roasted vegetables, salt and stir fry for about a minute until well combined. Check the salt levels and adjust to suit your taste.

Finally, finish with fresh grated coconut and transfer it to a serving bowl. Garnish with fall flowers.