Saffron and Cashew Poriyal with Crispy Onions

This aromatic and flavorful side dish is a classic South Indian recipe, originating from the city of Bangalore. Poriyal is a popular dish made with a variety of vegetables, nuts, and spices, typically served with steaming hot rice or roti. The addition of crispy onions adds a satisfying crunch and texture to this already delicious recipe.

🛒 Ingredients

• 2 cups Carrots
• 1 cup Cauliflower
• 1 cup Onions
• 1/2 cup Cashews
• 1/4 teaspoon Saffron threads
• 2 tbsp Ghee or Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Dried Red Chili
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 1/4 cup Fresh Cilantro

👨‍🍳 Instructions

1. 1

   Step 1: Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them sizzle for a few seconds.

2. 2

   Step 2: Add 1 teaspoon of cumin seeds and let them sizzle until fragrant.

3. 3

   Step 3: Add 1/2 cup of chopped onions and sauté until they are translucent and starting to brown.

4. 4

   Step 4: Add 1 cup of chopped carrots and 1 cup of chopped cauliflower. Sauté for 5 minutes, until they are tender and lightly browned.

5. 5

   Step 5: Add 1/2 cup of cashews and sauté for 2 minutes, until they are lightly toasted.

6. 6

   Step 6: Add 1/4 teaspoon of saffron threads and 1 teaspoon of turmeric powder. Mix well and sauté for 1 minute.

7. 7

   Step 7: Add salt to taste and mix well. Cook for an additional 2 minutes.

8. 8

   Step 8: Garnish with fresh cilantro and crispy onions.

9. 9

   Step 9: To make crispy onions, heat 1 tablespoon of oil in a pan over medium heat. Add 1/4 cup of thinly sliced onions and cook until they are crispy and golden brown.

10. 10

    Step 10: Serve the poriyal hot, garnished with crispy onions and fresh cilantro.

💡 Pro Tips

To make this recipe more flavorful, add a pinch of asafoetida powder to the oil before adding the mustard seeds. For a thicker poriyal, add 1-2 tablespoons of rice flour or cornstarch to the spices before sautéing. Store leftover poriyal in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving