Cabbage carrot curry or poriyal is a very simple stir fry made with chopped carrots and cabbage. This cabbage carrot poriyal is the perfect side dish in a South Indian lunch meal.
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 mins Cooking time - 30 mins Difficulty - 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
- Dubke From Uttarakhand - Gravy Of Lentils With Pakoras (Fried Dumplings)
- Kadappa - Tanjore / Kumbakonam Special Kadapa for Idli and Dosai
- Carrot Curry with Coconut | Carrot Poriyal
- Vendakkai Sambar | Okra Sambar | Ladies Finger Sambar
Recipe
Equipment
- ▢ pan
- ▢ spatula
Ingredients
- ▢ 1 small Cabbage chopped (about 4 cups)
- ▢ 4 Carrot chopped (about 2 cups)
- ▢ 2 tbsp. Ginger grated
- ▢ ½ cup Coconut grated
- ▢ 1 tbsp. Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ 2 teaspoon Urad dal/Ullutham paruppu
- ▢ 2 Red chilies
- ▢ 2 Green chilies Slit lengthwise
- ▢ ¼ teaspoon Asafetida
- ▢ to taste Salt
- ▢ 1 teaspoon Sugar optional
- ▢ few Curry leaves
Instructions
- 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, asafetida, 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 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 it off the flame and serve with rice or Rotis!
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Cabbage Carrot Curry | Cabbage Carrot Poriyal
Equipment
- pan
- spatula
Ingredients
- 1 small Cabbage chopped (about 4 cups)
- 4 Carrot chopped (about 2 cups)
- 2 tbsp. Ginger grated
- ½ cup Coconut grated
- 1 tbsp. Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad dal/Ullutham paruppu
- 2 Red chilies
- 2 Green chilies Slit lengthwise
- ¼ teaspoon Asafetida
- to taste Salt
- 1 teaspoon Sugar optional
- few Curry leaves
Instructions
- 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, asafetida, 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 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 it off the flame and serve with rice or Rotis!
