Eerulli Palya Recipe - Vengaya Poriyal Recipe
Give this Eerulli Palya Recipe a try for a weeknight dinner along with a hot dal and steamed rice. This delicious palya is made from only onions which are cooked to perfection and spiced with green chillies and has the hint of taste from the mint leaves.
Eerulli Palya Recipe is a simple and quick south indian onion poriyal or a stir fry that is slow cooked to get a perfectly soft texture and spiced along with green chillies and flavoured with mint and curry leaves to get that perfect taste.
When you are rushed for time or do not have any vegetables at home and need to make something to go along with phulkas or rotis then this you can give this Eerulli Palya Recipe a try at home.
Try our other Palya recipes:
- 4 Onions , thinly sliced
- 1 Tomato , chopped
- 2 Green Chillies , slit
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
- 2 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- 1 teaspoon Oil
- Mint Leaves (Pudina) , small bunch chopped
How to make Eerulli Palya Recipe - Vengaya Poriyal Recipe
To begin making Eerulli Palya Recipe-Onion Poriyal Sabzi Recipe prep all the ingredients and keep them ready.
Preheat oil in a pan over medium heat; add the mustard seeds and allow it to crackle.
Once it crackles, add the cumin seeds and red chillies and roast for a few seconds. After a few seconds, stir in the curry leaves and the sliced onions and green chillies.
Saute the onions on low to medium heat until it becomes slightly soft and tender and browned as well.
Once the onions have that light golden brown texture, add the tomatoes and allow it to cook until it softens.
Once the tomatoes softe, add the turmeric powder, red chilli powder and stir well to combine. Cover the Eerulli Palya and cook for few more minutes until you get a masaledar texture and taste. Adjust the salt and chilli accordingly at this stage
Once done, you can optionally stir in chopped mint leaves and coriander leaves and transfer the Eerulli Palya to a serving bowl and serve hot.