Poriyal
Poriyal
Poriyal (pronunciation: /pɔːrɪjɑːl/) is a term used in South Indian cuisine to describe a method of cooking in which vegetables are sautéed and spiced, often with grated coconut. The term is primarily used in Tamil cuisine, but is also found in other South Indian cuisines.
Etymology
The term 'Poriyal' is derived from the Tamil word 'pori' meaning 'to fry' or 'to sauté', and 'yal' is a suffix indicating the action of the verb. Thus, 'Poriyal' essentially means 'the act of frying or sautéing'.
Related Terms
- Kootu: A type of dish made in South India which is similar to Poriyal but is generally more liquid in consistency.
- Thoran: A similar dish to Poriyal, but from the Kerala cuisine.
- Palya: The equivalent term for Poriyal in Karnataka cuisine.
- Sabzi: A term used in North Indian cuisine for a dish similar to Poriyal.
See Also
External links
- Medical encyclopedia article on Poriyal
- Wikipedia's article - Poriyal
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