Being a Malaysian, my mom's love for anchovies is never-ending. As a big fan of anchovies, She finds ways to use it in many ways and it will surprisingly be the best tasting dish.
This vegetable mix and anchovies are a hit my home and it's a simple recipe to make even for beginners. You can use some chili powder to make it to your spice level or you can use a handful of shredded coconut and some sambar powder before dishing out the poriyal. There are lots of ways to use anchovies.
Goes well with rice, chapati, rotis and even just the vegetable and anchovies.
Ingredients
- Avarai kai - 1 1/2cup(chopped)
- Carrot - 1cup(chopped)
- Potato - 1 1/2cup(chopped)
- Onion - 1medium size(chopped)
- Cumin seeds - 1heaped tbsp
- Dry anchovies - 1/4cup
- Turmeric powder - 1tsp
- Salt for taste
- Oil as needed
Instructions
- Heat oil in a kadai, splutter the cumin seeds and saute chopped onion with the cumin seeds. Then, add the dry anchovies and saute for a few minutes.
- Then, add the chopped potatoes and cook with the onions for 3 to 5 minutes till the potatoes are 3/4 down.
- Add the chopped carrot,avarai kai, salt, and turmeric powder and cook with potatoes, cook until the vegetables are well down.
- Serve with white rice, chapati or Rotis.
- Potatoes are cooked before adding other vegetables as the potatoes take a longer time to cook than other vegetables.
- You can add green chilies or chili powder to make the poriyal for decided spice.
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