Fall Vegetable Poriyal (Video)
Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix
Chef Vijay Kumar of Semma | New York
The dish reflects my childhood memories. My mom used to make it using seasonal vegetables harvested from our farm, or from the local farmer’s market. — Chef Vijay Kumar
INGREDIENTS
Roasted Vegetables:
1 medium red beet, small dice
1 medium golden beet, small dice
5 ounces butternut squash, small dice
Salt, to taste
Turmeric powder
Coriander powder
1 tablespoon coconut oil
To Assemble and Serve:
1 teaspoon coconut oil
½ teaspoon mustard seeds
½ teaspoon urad dal, split
1 teaspoon chana dal
1 sprig curry leaves
¼ teaspoon asafetida (hing)
½ teaspoon turmeric powder
2 green chiles, finely chopped
2 whole red chiles, halved
½ cup chopped red onion
Salt
1 tablespoon freshly grated coconut
Fresh Origins Edible Flowers Fireside Fall Mix™
METHOD
For the Roasted Vegetables:
Heat oven to 350°F. In a mixing bowl, season vegetables with salt, turmeric, coriander, and coconut oil to taste. Roast vegetables 4 to 5 minutes, until vegetables are crunchy but not overcooked. Remove from oven and reserve.
To Assemble and Serve:
In a heavy bottomed pan, heat coconut oil. Add mustard seeds and toast until they start to pop. Add urad dal and chana dal, and sauté until golden. Add curry leaves, asafetida, and turmeric. Toast. Add chiles and onion, and sauté until raw smell dissipates. Add Roasted Vegetables and season with salt. Stir fry for about one minute, until well combined. Check salt levels and adjust. Finish with grated coconut and transfer to a serving bowl. Garnish with Fresh Origins Edible Flowers Fireside Fall Mix™.
