Fall vegetable poriyal recipe

Name: Fall vegetable poriyal recipe
Total time: 20 min
Ingredients: Red beets: 1 each (medium size. small dice); Golden beets: 1 each (medium size. small dice); Butternut squash: 5 oz/142g (small dice); Coconut oil: 2 tbsp; Mustard seeds: ½ tsp; Urad dal (split): ½ tsp; Channa dal: 1 tsp; Curry leaves: 1 sprig; Red onions: ½ cup/75g (chopped); Whole red chilis (break into 2): 2 each; Green chilis: 2 each (finely chopped); Asafetida (hing): ¼ tsp; Turmeric powder: ½ tsp; Coriander powder: ½ tsp; Fresh coconut (grated): 1 tbsp; Salt: to taste

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Learn to make chef Vijay Kumar of Semma’s fall vegetable poriyal. Get the recipe on Fine Dining Lovers.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.

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