It is usually made by shallow frying shredded or diced vegetables and greens along with spices.

The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander.

Poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English).

Palya, a very common dish in the South Indian state of Karnataka is very similar to the poṟiyal.

The word Pori as a noun refers to puffed rice or popcorn, which is prepared in a similar manner.