Cabbage carrot and peas poriyal
Easy south Indian poriyal with fresh green masala
Servings: 2
Ingredients
- 1.5 cups Cabbage carrot, Green peas mixed together
- 3 tsp oil
- 1 tsp mustard seeds
- ½ tbsp chana dal
- ½ tbsp urad dal
- Salt as needed
To grind
- A small piece ginger
- 1 tsp curry leaves
- A tiny piece coriander leaves
- 1 tsp cumin seeds
- 1 green chili
- 3 tbsp coconut
Instructions
- Pulse the curry leaves, coriander leaves, ginger, green chili, coconut and cumin seeds in a mixer , once or twice. Let this be coarse .
- In a pan add oil and throw in the mustard seeds, chana dal, and urad dal. Saute till the dal becomes golden brown.
- Add the finely chopped cabbage, carrot, and peas to this. I used frozen peas. If using fresh peas, you can add peas and carrots first and then add cabbage in the last. This is to avoid the cabbage getting overcooked. The curry should be crunchy.
- The cabbage we get here tends to cook very fast so I added everything at one time.
- Add salt. When the veggies are 3/4th cooked, add in the ground curry leaves and coriander leaves mixture to this. Mix well. Switch off the flame.
- Serve the curry with rice or roti.
- I had this with plain paratha, tomato dal, and a few cut papaya. This was my lunch today.
Notes
Notes:
1. You can add 3-4 mint leaves while grinding.
2. Finely chopped onions can be added after tempering the mustard seeds.
3. Else 1-2 shallots(small onions)can be added while grinding.
4. Cabbage carrot and peas poriyal pair well with any meal.
1. You can add 3-4 mint leaves while grinding.
2. Finely chopped onions can be added after tempering the mustard seeds.
3. Else 1-2 shallots(small onions)can be added while grinding.
4. Cabbage carrot and peas poriyal pair well with any meal.
