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Cabbage Carrot Curry in a Bowl
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, Lunch Recipes
Cuisine: Asian, South Indian, Tamil Nadu
Diet: Vegan, Vegetarian
Servings: 4 People
Calories: 174kcal


  • pan
  • spatula


  • 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


  • 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!


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