How to make Pomegranate Porial-Cook Smart -

Fresh pomegranate pearls cooked in a simple tadka and served garnished with plenty of fresh coconut

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh pomegranate pearls (ताज़े अनार के दाने), Oil (ऑइल)

Cuisine : South Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Aloo Palak Methi Batata Humman Lahori Paneer Kofta Amras Ke Aloo

Pomegranate Porial-Cook Smart

Pomegranate Porial-Cook Smart Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pomegranate Porial-Cook Smart Recipe

  • Fresh pomegranate pearls 1 cup

  • Oil 1 tablespoon

  • Medium onions 2

  • Green chillies 4

  • Split skinless black gram (dhuli urad dal_ 2 teaspoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 12-15

  • Salt to taste

  • Fresh coconut scraped 3-4 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add black grams and sauté till they turn light brown.

Step 2

Roughly chop onions and green chillies.

Step 3

Add mustard seeds and let them splutter. Add green chillies and onions to the pan. Mix well and sauté till onions turn soft.

Step 4

Add curry leaves, mix and saute for 1-2 minutes.

Step 5

Add pomegranate pearls and salt, toss well. Add coconut and mix well.

Step 6

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.