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

Ingredients

• 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