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.
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
- 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.