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Home » Asian

Published: Jan 26, 2013 · Modified: Jan 28, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Cabbage Carrot Curry | Cabbage Carrot Poriyal

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Cabbage carrot curry or poriyal is a very simple stir fry made with chopped carrots and cabbage. This cabbage carrot poriyal is perfect side dish in a South Indian lunch meal.

Carrot Cabbage curry in a blue bowl

In this Cabbage Carrot Curry, I have two of my favorite vegetables combined together. This is one of the side dishes I often see in the Indian restaurants here.

This is my take on this cabbage carrot curry which is loaded with ginger. This poriyal pairs up really well with Sambar / rasam and rice or with Pulka / roti.

Preparation time – 15 mins
Cooking time – 30 mins
Difficulty – easy

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Ingredients to make Cabbage Carrot Curry

  • Cabbage (chopped) – 1 small (about 4 cups)
  • Carrot (chopped) – 4 (about 2 cups)
  • Ginger (grated) – 2 tbsp
  • Coconut (grated) – ½ cup
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal/Ullutham paruppu – 2 tsp
  • Red chilies – 2
  • Green chilies – 2 (slit lengthwise)
  • Asafetida – ¼ tsp
  • Salt – to taste
  • Sugar – 1 teaspoon (optional)
  • Curry leaves – few
Carrot Cabbage curry in a bowl

Procedure –

  • Chop the carrot and cabbage and keep aside.
  • In a wide pan, heat the oil and add all the seasonings (Mustard seeds, ullutham paruppu, red chilies, green chilies, curry leaves, asafetida and ginger). Let them fry for a minute.
Frying spices in a pan
  • Now add the carrot and cabbage and mix well. Cover the pan and let the vegetables cook on medium heat for about 10-15 mins. Stir few times in between to prevent the vegetables from sticking to the pan. Also sprinkle little water if needed.
Cooking carrot and cabbage in a pan
  • Once the vegetables are cooked, add the salt and mix well. Let it cook in the open pan for 2-3 more minutes. Make sure all the water has evaporated and the curry is dry in appearance. At this stage add the grated coconut and mix well. Also add the sugar now if using. Let it all combine and come together.
cabbage and carrot stir fry with coconut
  • Take the cabbage curry off the flame and serve with rice or rotis!
Carrot Cabbage curry served in a blue bowl with some maple leaves

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Cabbage Carrot Curry in a Bowl

Cabbage Carrot Curry | Cabbage Carrot Poriyal

Cabbage carrot curry or poriyal is a very simple stir fry made with chopped carrots and cabbage. This cabbage carrot poriyal is perfect side dish in a South Indian lunch meal.
No ratings yet
Print Pin Rate
Course: dinner, Lunch Recipes
Cuisine: Asian, South Indian, Tamil Nadu
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 174kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • spatula

Ingredients

  • 1 small Cabbage chopped (about 4 cups)
  • 4 Carrot chopped (about 2 cups)
  • 2 tbsp. Ginger grated
  • ½ cup Coconut grated
  • 1 tbsp. Oil
  • 1 teaspoon Mustard seeds
  • 2 teaspoon Urad dal/Ullutham paruppu
  • 2 Red chilies
  • 2 Green chilies Slit lengthwise
  • ¼ teaspoon Asafetida
  • to taste Salt
  • 1 teaspoon Sugar optional
  • few Curry leaves

Instructions

  • Chop the carrot and cabbage and keep aside.
  • In a wide pan, heat the oil and add all the seasonings (Mustard seeds, ullutham paruppu, red chilies, green chilies, curry leaves, asafetida, and ginger). Let them fry for a minute.
  • Now add the carrot and cabbage and mix well. Cover the pan and let the vegetables cook on medium heat for about 10-15 mins. Stir few times in between to prevent the vegetables from sticking to the pan. Also, sprinkle little water if needed.
  • Once the vegetables are cooked, add the salt and mix well. Let it cook in the open pan for 2-3 more minutes. Make sure all the water has evaporated and the curry is dry in appearance. At this stage add the grated coconut and mix well. Also, add the sugar now if using. Let it all combine and come together.
  • Take it off the flame and serve with rice or Rotis!

Nutrition

Calories: 174kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Sodium: 154mg | Potassium: 637mg | Fiber: 9g | Sugar: 12g | Vitamin A: 10580IU | Vitamin C: 105mg | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Amy says

    January 31, 2013 at 4:22 am

    delicious and healthy curry....
    thanks for linking...

    Reply
    • Amy says

      February 08, 2013 at 1:09 pm

      Congratulations!!
      This recipe was selected for 'The Best Recipe' award at 'Cook like a Celebrity Chef' event...

      Reply
    • shasan18 says

      February 09, 2013 at 4:01 am

      Hi Amy,
      Thank you so much for the Award! I am so excited and looking forward to working with you in the future 🙂

      Reply
  2. Nivedhanams Sowmya says

    January 28, 2013 at 12:08 pm

    very homey and very comforting veg!!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    Reply
  3. Ramya Krishnamurthy says

    January 28, 2013 at 7:27 am

    healthy poriyal sis:)

    Reply
  4. Easy (EZ) Editorial Calendar says

    January 28, 2013 at 4:04 am

    looks delicious and a easy recipe:)

    Did you get a chance to check the website www.ezedcal.com/ta to manage editorial calendar easily for your blog and show your editorial calendar in your blog easily (optional)
    Thanks & Regards
    Malar

    Reply
  5. Maha Gadde says

    January 27, 2013 at 9:17 pm

    Lovely Post. Nice recipe too.love it..
    Maha

    Reply
  6. Kitchen Queen says

    January 27, 2013 at 6:47 pm

    simple but delicious subji.

    Reply
  7. Priya says

    January 27, 2013 at 6:07 pm

    Such a droolworthy and healthy poriyal, cant ask more..

    Reply
  8. Sharanya palanisshami (sara's TASTY BUDS) says

    January 27, 2013 at 7:17 am

    thank you for linking akka , post the logo and link to your top of sidebar too........... like my fb page also

    Reply
  9. Vardhini says

    January 27, 2013 at 5:46 am

    Tasty and healthy poriyal. I make this combo too. Thx for linking.

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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