Carrot Cabbage Poriyal

This is an everyday South Indian Tamilnadu style stir-fry poriyal served during lunch time. The combination of Carrot and Cabbage works very well. This recipe is very simple to make and I make it very often. Here is how to do an everyday Carrot Cabbage Poriyal also called as Thoran in Kerala.

First, clean the carrots and cabbage. Peel the carrots and chop them finely. Chop the cabbage finely too. Steam the veggies together until cooked well. I cook the veggies in the pressure cooker. I do not add any salt while cooking veggies as it may turn into mush. I pour some water, say a cup onto the cooker and I keep the bowl with the veggies inside it and cook for 4 whistles. Let the pressure from the cooker release naturally and you will have perfectly steamed veggies every single time. Set aside.

Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry. You can add more green chillies if you want it spicy.

Add in a chopped medium sized onion and fry till soft.

Add in the cooked veggies and the salt. Saute for couple of minutes.

Add in 2 tablespoons of the fresh shredded coconut. This is an optional ingredient. You can omit it if you do not want it. Saute briefly for a minute. Remove from heat.

Serve for lunch with rice.

Carrot Cabbage Poriyal

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Easy South Indian Tamilnadu Carrot Cabbage Poriyal / Thoran Recipe.

Author: Kannamma – Suguna Vinodh

Recipe type: Stir-Fry

Cuisine: South Indian

Serves: 3

Ingredients

• 2 Medium sized Carrots, chopped fine
• 250 grams cabbage, chopped fine
• 1 tablespoon peanut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 medium sized onion, chopped fine
• 1 teaspoon salt
• 2 tablespoon fresh shredded coconut (optional)

Instructions

1. Steam the veggies together until cooked well. Set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry.
3. Add in a chopped medium sized onion and fry till soft.
4. Add in the cooked veggies and the salt. Saute for couple of minutes.
5. Add in 2 tablespoons of the fresh shredded coconut.
6. Serve for lunch with rice.

Notes

You can add more green chillies if you want it spicy.
Coconut is an optional ingredient. You can omit it if you do not want it.

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