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.

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

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 tsp (optional)
• Curry leaves – few

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.

• 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 the cabbage curry off the flame and serve with rice or rotis!

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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.

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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 tsp Mustard seeds
• ▢ 2 tsp Urad dal/Ullutham paruppu
• ▢ 2 Red chilies
• ▢ 2 Green chilies Slit lengthwise
• ▢ ¼ tsp Asafetida
• ▢ to taste Salt
• ▢ 1 tsp 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!