Cabbage carrot and peas Poriyal

Cabbage, carrots, and peas are always a winning combination, which I love the most. During the green peas season, I insist my mom make this curry for me. A simple poriyal that goes well with vatha kuzhambu and rasam rice. Recently, when we all met at a friend’s place for lunch, she made this curry. But she made it in a different style and we all loved it very much. Her recipes are always a super hit here on my website. The Gutti vankaya koora, andhra pulihora ,kovakkai chutney, chitranna, beetroot chutney are all the recipes I learned from her and posted here too. This style of cabbage peas and carrot poriyal went well with rice and roti too. Try this simple South Indian poriyal at home and let me know how it turned out.

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Cabbage carrot and peas poriyal

Easy south Indian poriyal with fresh green masala

Course Accompaniments

Cuisine Indian, South Indian

Keyword Dry curry, no onion garlic recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1.5 cups Cabbage carrot, Green peas mixed together
• 3 tsp oil
• 1 tsp mustard seeds
• ½ tbsp chana dal
• ½ tbsp urad dal
• Salt as needed

To grind

• A small piece ginger
• 1 tsp curry leaves
• A tiny piece coriander leaves
• 1 tsp cumin seeds
• 1 green chili
• 3 tbsp coconut

Instructions

• Pulse the curry leaves, coriander leaves, ginger, green chili, coconut and cumin seeds in a mixer , once or twice. Let this be coarse .
• In a pan add oil and throw in the mustard seeds, chana dal, and urad dal. Saute till the dal becomes golden brown.
• Add the finely chopped cabbage, carrot, and peas to this. I used frozen peas. If using fresh peas, you can add peas and carrots first and then add cabbage in the last. This is to avoid the cabbage getting overcooked. The curry should be crunchy.
• The cabbage we get here tends to cook very fast so I added everything at one time.
• Add salt. When the veggies are 3/4th cooked, add in the ground curry leaves and coriander leaves mixture to this. Mix well. Switch off the flame.
• Serve the curry with rice or roti.
• I had this with plain paratha, tomato dal, and a few cut papaya. This was my lunch today.

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Notes

Notes:
1. You can add 3-4 mint leaves while grinding.
2. Finely chopped onions can be added after tempering the mustard seeds.
3. Else 1-2 shallots(small onions)can be added while grinding.
4. Cabbage carrot and peas poriyal pair well with any meal.