Eerulli Palya Recipe (Vengaya Poriyal Recipe) – A Delicious South Indian Onion Stir-Fry
Eerulli Palya, also known as Vengaya Poriyal, is a simple and flavorful South Indian side dish made from onions. This dish is prepared by slowly cooking onions to achieve a tender texture, spiced with green chillies, and infused with aromatic mint and curry leaves. With its vibrant flavors, it’s an ideal accompaniment to rice and other Indian breads like roti. Perfectly spiced, with just the right hint of mint, this dish brings comfort and warmth to any meal.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onions | 4, thinly sliced |
| Tomato | 1, chopped |
| Green Chillies | 2, slit |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mint Leaves (Pudina) | Small bunch, chopped |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
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Prepare the Ingredients: Start by slicing the onions thinly, chopping the tomato, and slitting the green chillies. Set all your ingredients aside for easy access during cooking.
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Temper the Spices: In a large pan, heat oil over medium heat. Once the oil is hot, add mustard seeds and allow them to crackle. This is the first step in infusing the oil with flavor.
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Add the Cumin and Red Chillies: Once the mustard seeds have crackled, add cumin seeds and dry red chillies. Roast these spices for a few seconds to release their natural aromas.
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Sauté the Onions and Green Chillies: Add the curry leaves, followed by the sliced onions and green chillies. Sauté the onions on low to medium heat, stirring occasionally. Cook until the onions become slightly soft, tender, and lightly browned. The caramelization of the onions at this stage will add depth to the flavor.
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Cook the Tomatoes: Once the onions reach a light golden brown color, add the chopped tomatoes. Let the tomatoes cook down and soften, stirring occasionally.
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Add the Spices: Sprinkle in the turmeric powder, red chilli powder, and salt. Stir everything together to combine the spices with the cooked onions and tomatoes. Allow this mixture to cook for a few more minutes until the flavors meld together and the dish reaches a masaledar (spicy) consistency.
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Finish with Mint: For a fresh, aromatic finish, stir in the chopped mint leaves. This step is optional, but it adds a refreshing flavor that perfectly complements the dish.
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Serve: Transfer the Eerulli Palya to a serving bowl. Serve it hot with steamed rice, Jolada Roti, Beetroot Poriyal, Pasi Paruppu Masiyal, and Vellarikka Kosumalli for a wholesome South Indian lunch or dinner.
Tips for the Perfect Eerulli Palya:
- Onion Texture: For a perfectly soft and slightly caramelized onion texture, cook the onions on low heat. This will allow them to brown slowly without burning.
- Mint Leaves: Fresh mint leaves will enhance the aroma and freshness of the dish. You can also substitute with coriander leaves if you prefer.
- Adjusting Spice Levels: Feel free to increase or decrease the green chillies and red chilli powder based on your spice preference.
This Eerulli Palya Recipe is an easy, quick, and flavorful dish that is sure to elevate any South Indian meal. It combines simplicity with bold flavors, making it a beloved addition to your recipe repertoire. Whether paired with rice or roti, it adds the perfect touch to any occasion.
Nutritional Information (Approx.):
| Nutrient | Per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Fat | 5g |
| Saturated Fat | 1g |
| Sodium | 220mg |
| Potassium | 200mg |
| Vitamin A | 5% of Daily Value |
| Vitamin C | 15% of Daily Value |
Enjoy this simple yet flavorful Eerulli Palya and treat yourself to a delightful South Indian meal!
