Cabbage Poriyal

One more simple poriyal that goes well with Sambhar/ Rasam. This one is served in almost all weddings. I haven’t seen much wedding without this. One of my favorites and mostly paired with sambhar, this one is a must try. Although, very simple the coconut oil and the curry leaves make it more flavorful.

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Here goes the recipe:

Ingredients:

Serves 4

Cabbage: 1 cup

Carrots, beans, peas ( all mixed) : 1 cup

To grind:

Grated coconut: 1/2 cup

Green chili: 2-3 (Adjust as per spice level)

To temper:

Coconut oil: 1 tbsp

Mustard seeds, urad dal, chana dal : 1 tsp each

Curry leaves: a spring

Turmeric powder: 1/2 tsp

Salt to taste.

Method:

  1. Chop all the veggies. Wash, drain n keep aside.
  2. Make coconut and green chili paste.
  3.  Heat oil in a heavy bottomed pan , add “to temper” items.
  4. Add the veggies, turmeric powder and salt.
  5. Mix well, add little water and cook in medium low flame for 20 minutes.
  6. When the veggies are cooked, add the coconut paste, mix well .
  7. Serve hot with sambhar/rasam and appalam.

Cabbage Poriyal

Tip: You can slit the green chili and add to tadka and add the coconut shavings for garnish. Tastes good either ways.

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