Colocasia Poriyal

Published under: ColocasiaSide Dish

Colocasia – 1/2 kg
Turmeric Powder – 1/2 tsp
Salt to taste
Green Chillies – 2, slit lengthwise
Fresh Coconut – 2 tblsp, grated
Karamadhu Podi (Poriyal Powder) – 3 tsp

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Asafoetida Powder – 1/2 tsp
Curry Leaves – few

1. Peel the yam and chop fine. Wash well.
2. Mix the yam with the salt and turmeric powder and pressure cook without adding water to the vegetable.
3. Drain in a colander and allow to cool completely.
4. Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the slit green chillies and the cooked vegetables. Stir well.
5. Sprinkle in the grated coconut and poriyal powder. Mix well.
6. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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