In this Cabbage Carrot Curry, I have two of my favorite vegetables combined together. This is one of the side dishes I often see in Indian restaurants here. This is my take on this Cabbage Carrot Poriyal which is loaded with ginger. This poriyal pairs up really well with Sambar / rasam and rice or with Pulka / roti. Preparation time – 15 minsCooking time – 30 minsDifficulty – easy
Ingredients to make Cabbage Carrot Curry
Cabbage (chopped) – 1 small (about 4 cups) Carrot (chopped) – 4 (about 2 cups) Ginger (grated) – 2 tbsp Coconut (grated) – ½ cup Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal/Ullutham paruppu – 2 tsp Red chilies – 2 Green chilies – 2 (slit lengthwise) Asafetida – ¼ tsp Salt – to taste Sugar – 1 teaspoon (optional) Curry leaves – few
Procedure –
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, asafoetida, 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 a 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 the cabbage curry off the flame and serve with rice or rotis!
More Side Dishes
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