Recipes from Harushi

• Mustard seeds - 1/4 tsp
• Broken white urad dal - 1/4 tsp
• Curry leaves - 1 string
• Oil - 3 tsp

• Beerkangai - 2-3 depends on the size
• Turmeric powder - a pinch
• Shallots - 5 numbers
• Green chilli - 1
• Grated coconut - 2 tsp
• Salt - 1/4 tsp

Clean, peel off the skin and chop the Beerkangai to small pieces.

Now let us do the tempering.
Heat oil in a pan, add mustard seeds when it splatters add urad dal.

When it turns golden brown add curry leaves, green chili and chopped shallots, fry for 2 min.

Add chopped Beerkangai and a pinch of turmeric powder.
Cook until the water in the Beerkangai evaporates.

Add salt and grated coconuts and fry well for 2 min.

Transfer to a bowl and serve hot for the lunch course.

Other types of Poriyal:
Beans Poriyal, Carrot poriyal, avarakkai poriyal, Keerai Poriyal, Pudalangai poriyal, Vaazhaikkai poriyal

Popular dish that goes with Beerkangai Poriyal includes:
All the Poriyals goes well with both vegetarian and non-vegetarian dishes.
Sambar, Kulambu and Kuruma - the key main dish of Tamil meals.

Other names/spelling variations of Beerkangai Poriyal:
Beerkangai poriyal, Peerkangai poriyal, Beerkan kai poriyal, Peerkan gai poriyal