Cabbage Carrot Poriyal/ Stir fry

This is a simple stir fry with cabbage and carrot which is easily available round the year. A typical South Indian lunch platter consists of a medley of preparations with vegetable, lentils stew and curd (yogurt) served with rice, a three course meal. Poriyal is prepared with one or more  finely chopped/ grated vegetables shallowed fried with few spices. With subtle variation it  is called as palya in Karnataka and thoran in Kerala. I prefer to add some turmeric and asafoetida to my preparation. You may omit these and still prepare a tasty poriyal.

Serves 2

1 cup Cabbage, finely chopped

1/2 cup Carrots, grated

1/4 cup Onions, roughly chopped

1/2 teaspoon Black mustard seeds (Rai/ Sarson)

1/2 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Turmeric powder *Optional

1 teaspoon White urad dal (split black lentil)

1 Green chilly (sliced) *Can be substituted with dried red chillies

2 teaspoons Grapeseed oil *Oil of choice

1 sprig Curry leaves

Pinch of  Asafoetida (Hing) *Optional

Salt to taste

Method

  • Heat oil in a pan. Add mustard seeds. Let it splutter. Add cumin seeds and urad dal, sauté for less than a minute.
  • Stir in onions, green chilly and curry leaves. Fry on low heat till golden brown and add turmeric. Take care not to burn the spices and onion.
  • Add cabbage and carrot. Mix well. Cover the pan and cook for 5-8 minutes. Cabbage tends to weep water when cooked. Unless needed, do not add extra water. This a dry preparation. More water makes it soggy.
  • Add salt and asafoetida(if adding). Cook till vegetable is soft. Remove from heat an serve hot with rice and dal.
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2 thoughts on “Cabbage Carrot Poriyal/ Stir fry

  1. Carol

    Came out great, followed your directions. My split Urad was labeled as Moong, is it the same thing? Thank you

    Reply
    1. Cheryl Post author

      Thanks. Glad o know the recipe worked for you. Moong is a different dal. It’s usually boiled and added to cabbage carrot stir fry. It’s called kootu 🙂

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