Muttaikose-Carrot Poriyal/Cabbage-Carrot Dry Vegetable Curry

This is a variation to Cabbage poriyal. This has grated carrots added to finely chopped cabbage. The procedure is the same as cabbage poriyal.

Muttaikose-Carrot poriyal/Cabbage-Carrot dry vegetable curry (serves 4)

 poriyal in kadai



  • cabbage – medium size – 1 no.
  • carrots – 2
  • onion – medium – 1 no.
  • green chillies – 2 nos
  • turmeric powder – 1/2 tsp
  • oil – 1 tsp
  • mustard seeds – 1 tsp
  • urad dal – 1 tsp
  • curry leaves – a few
  • salt – as needed
  • perungayam/hing/asafoetida – 1/2 tsp

Method of Preparation

  1. Finely chop cabbage, onion and green chillies separately
  2. Grate carrots separately
  3. Take 1 tsp oil in a kadai
  4. Add mustard seeds and let them splutter
  5. Add urad dal and when it turns golden brown add curry leaves
  6. Add chopped onions and green chillies
  7. Fry for a while and add chopped cabbage
  8. While adding cabbage keep flame in full position for a while
  9. After couple of minutes of flame in full position, reduce flame
  10. This is believed to remove the acidic content of cabbage
  11. Add grated carrots and mix well
  12. Add turmeric powder and salt and mix well
  13. Sprinkle water in between, close the kadai with lid and cook till done
  14. Sprinkle perungayam/hing and transfer to a serving bowl
  15. This is usually served with rice and kuzhambu/gravy of the day as a vegetable accompaniment
  16. Can also go well with chappatis and dal in place of a dry vegetable
  17. Cabbage – carrot can be taken out crisp or well cooked as per family’s preference
  18. Onions can be omitted
  19. Garnish with grated coconut (optional)

ready to serve

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