Cabbage, Carrot & Peas Poriyal
These flavorful vegetable stir-fries boast a beautiful balance of spices and retain the natural goodness of fresh ingredients.
Ingredients
- ½ cup finely chopped cabbage
- ½ cup finely chopped carrot
- ½ cup green peas
- 4-5 curry leaves
- Small piece of ginger
- 1 tsp cumin seeds
- ¼ tsp mustard seeds
- ½ tbsp chana dal
- ½ tbsp urad dal
- 2 tsp oil
- Salt to taste
- 2 tbsp fresh coconut
Instructions
- Grind (optional): If using, coarsely grind curry leaves, coriander leaves, ginger, green chili (optional), coconut, and cumin seeds in a mixer.4-5 curry leaves, Small piece of ginger, 2 tbsp fresh coconut, 1 tsp cumin seeds
- Tempering: Heat oil in a pan. Add mustard seeds, chana dal, and urad dal. Sauté until golden brown.¼ tsp mustard seeds, ½ tbsp chana dal, 2 tsp oil, ½ tbsp urad dal
- Add Vegetables: Add chopped cabbage, carrots, and peas. (If using fresh peas, add them first with carrots, then cabbage later.)½ cup finely chopped cabbage, ½ cup finely chopped carrot, ½ cup green peas
- Seasoning: Add salt and cook until vegetables are ¾ cooked.Salt to taste
- Flavor Boost: Stir in the ground masala (if used) and mix well.
- Serve: Turn off the flame and enjoy your poriyal with rice, roti, or Tehari rice (recipe coming soon!).
Notes
- Add mint leaves for extra freshness.
- Include finely chopped onions for added flavor.
- Substitute shallots for a stronger oniony taste (add them while grinding).