Cabbage And Carrot Poriyal Recipe – No Onion And Garlic

Cabbage and Carrot Poriyal Recipe is an ayurvedic recipe that is served as a side dish for your main courses. Poriyal are from South India, mainly from Tamil nadu, it is a simple stir fry of vegetables with mustard seeds, chana dal, curry leaves and hing. Course : Side Dish Ingridients : 1 Carrot (Gajjar) , grated 2 cups Cabbage (Patta Gobi/ Muttaikose) , shredded 8 Curry leaves 2 Green Chilli , slit 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Black pepper powder 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 1 pinch Asafoetida (hing) Coconut Oil , as required Salt , to taste Instructions To begin making the Cabbage and Carrot Poriyal Recipe, heat a heavy bottomed pan with oil, add mustard seeds and cumin seeds. Once it splutters, add urad dal and chana dal. Saute until it turns golden.Add curry leaves and hing saute for a minute. Now add shredded cabbage, sprinkle salt and saute for 10 minutes.Add little water, turmeric powder. Mix well and cook covered for 5-10 minutes.Once the cabbage is cooked, add carrot and mix well. Sprinkle pepper, required salt and cook until the carrot is done.Once done, switch off the stove and serve the Poriyal hot.Serve the Cabbage and Carrot Poriyal Recipe along with Pineapple Rasam, Steamed Rice and Sambar to make it a complete South Indian meal.