Cabbage And Carrot Poriyal Recipe - No Onion And Garlic
A simple stir fry of vegetables with mustard seeds, chana dal, curry leaves and hing. Cabbage and carrot are a really good combination to be your side dish for a special South Indian meal with steamed rice, sambar and rasam.
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.
As ayurvedic cooking does not include any onion or garlic in it. We have made this recipe by omitting ingredients like onion, garlic and dry red chilies. It is mainly pure and natural. Their way of cooking is wholesome and Satvik.
If you are looking for more Poriyal Recipes, here are some that you can make along with your South Indian Meals:
- 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
- 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
How to make Cabbage And Carrot Poriyal Recipe - No Onion And Garlic
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.