Cabbage Carrot Peas stir-fry is prepared as a side dish for lunch/sambar or rasam rice. The basic recipe is cabbage poriyal, mixed with carrots and peas, which makes the side dish tasty and healthy, also looks colourful. Cabbage goes well with carrots and peas, so I have tried this recipe, and it came out very well.
There are so many different stir-fried vegetables prepared in south Indian cuisine with freshly available vegetables. Mixed vegetable poriyal is prepared with thinly sliced cabbage and carrot along with green peas, steam cooking those with seasoning, that goes well with sambar and rasam rice.
Notes
1. You can prepare vegetable stirfry with only one vegetable like carrot, cabbage, or beetroot in the same method.
2. Add a little water to cook cabbage. Otherwise, cabbage may become mushy.
3. Stir frequently to avoid burning.
Other Poriyal Varieties – Vazhaikkai Poriyal, Kovakkai Poriyal , Pavakkai Poriyal, Vazhaipoo poriyal , Avarakkai Poriyal, Beetroot Poriyal, Pavakkai Fry, Carrot Poriyal, Vazhakkai Poriyal, Murungai keerai poriyal, Kathrikkai Poriyal, Vendakkai Poriyal, Urulai Kizhangu Poriyal
Cabbage Carrot Peas stir-fry is prepared as a side dish for lunch/sambar or rasam rice. The basic recipe is cabbage poriyal, mixed with carrots and peas, which makes the side dish tasty and healthy, also looks colourful. Cabbage goes well with carrots and peas, so I have tried this recipe, and it came out very well.
- 1 cup Cabbage
- 3/4 cup Carrot
- 1/4 cup Green Peas
- 1/2 cup Onion
- 1/4 tsp Turmeric Powder
- 1 pinch Asafoetida/Hing
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 tsp Chana dal
- 2 Green chilis
- 1 string Curry leaves
- Salt as needed
- 2 tsp coconut shredded
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Heat oil in the pan, add mustard seeds, urad dal, and curry leaves, allow it to splutter.
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Add chana dal, when it turns golden, add green chillies and asafoetida, saute for a minute.
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Add chopped onions, fry until the onions become translucent.
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Add chopped cabbage and give a quick stir.
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Add shredded carrot and green peas, mix everything well.
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Add salt and turmeric powder.
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Sprinkle 2 or 3 tbsp of water and cook covered for 5-8 mins on medium flame.
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Once done, add shredded coconut and turn off the flame.
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Serve hot with rice and sambar.
Method
Step by Step Pictures
1. Heat oil in the pan, add mustard seeds, urad dal, and curry leaves, allow it to splutter.
2. Add chana dal, when it turns golden, add green chilies and asafoetida, saute for a minute.
3. Add chopped onions, fry until the onions become translucent.
4. Add chopped cabbage and give a quick stir.
5. Add shredded carrot and green peas, mix everything well.
6. Add salt and turmeric powder.
7. Sprinkle 2 or 3 tbsp of water and cook covered for 5-8 mins on medium flame.
8. Once done, add shredded coconut, mix it and turn off the flame.
9. Mixed vegetable poriyal is ready, serve hot with rice and sambar.
