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Poṟiyal () is a Tamil people word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu language, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced and Leaf vegetable along with . The preparation would normally involve frying , urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillies, and coriander.
In Tamil Nadu, shredded coconut would be added as a dressing. All poṟiyals by default have some vegetables and lentils or greens, but many variations of the main vegetable exist. Poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English). Poriyal is also commonly eaten with chapati.
Many other regional variations exist. Palya, a very common dish in the South Indian state of Karnataka is very similar to the poṟiyal. Some variations of the palya involve use of chana dal instead of urad dal. Porutu in Andhra region is prepared in almost same manner, but the name has become alternate to Guddu porutu, egg poṟiyal.
Other Tamil words that refer to a dish based its cooking process are:
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