CABBAGE PEAS PORIYAL

Poriyal is a simple, dry vegetable stir-fry from South Indian cuisine, especially popular in the state of Tamil Nadu. It is non-spicy, easy-to-cook and is often finished with fresh grated coconut for an extra flavour. It is commonly served as a side dish for rice along with SAMBAR, KULAMBU or RASAM.

Cabbage peas poriyal is a simple, nutritious and a everyday dish that balances flavour, texture and comfort. It is made by cooking chopped cabbage and peas along with green chillies, and garnished with grated coconut and curry leaves. It has a mild spice level, enhancing the natural flavour of the vegetable.

ABOUT THE RECIPE:

The cabbage can be chopped according to our preference. Using medium chunks or slices of cabbage gives a crunchy texture to the recipe. Whereas, using finely chopped or shredded cabbage can give a soft and mushy texture to the recipe.

Generally, turmeric powder is added to enhance the color and flavour of the recipe. Since, I like mine with it’s natural color, I haven’t added turmeric powder to it. Adding turmeric powder doesn’t really alter the taste of the recipe.

INGREDIENTS FOR CABBAGE PEAS PORIYAL:

• CABBAGE (CHOPPED) – 3 CUPS
• GREEN PEAS – 1 CUP
• GRATED COCONUT – 1/2 CUP
• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• GREEN CHILLIES – 2 NOS.
• CURRY LEAVES – FOR GARNISHING
• SALT – AS REQUIRED
• OIL – 2 TSP

HOW TO MAKE CABBAGE PEAS PORIYAL:

• Heat a kadai, and add 2 tsp of oil to it.

• Once the oil is heated, add the mustard seeds and urid dhal to it.

• Once the mustard seeds start to splatter, add the cabbage, peas and green chillies to it.

• Also, add salt and 1 cup of water to it. Mix it, cover it and cook until the water dries out completely. It takes around 8 to 10 minutes on medium-high flame.

• After 10 minutes, once the water dries out completely add the grated coconut to it.

• Mix everything well.

• Garnish it with curry leaves and turn off the flame.

YUMMY AND DELICIOUS CABBAGE PEAS PORIYAL IS READY.

SERVE IT WITH HOT STEAMED RICE ALONG WITH SAMBAR, KULAMBU OR RASAM.

I HAD CABBAGE PEAS PORIYAL WITH HOT STEAMED RICE AND KATHIRIKAI VATHAL KULAMBU.

CABBAGE PEAS PORIYAL

Recipe by foodpassion1513

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

50-60

kcal

Poriyal is a simple, dry vegetable stir-fry from South Indian cuisine, especially popular in the state of Tamil Nadu. It is non-spicy, easy-to-cook and is often finished with fresh grated coconut for an extra flavour. It is commonly served as a side dish for rice along with SAMBAR, KULAMBU or RASAM.
Cabbage peas poriyal is a simple, nutritious and a everyday dish that balances flavour, texture and comfort. It is made by cooking chopped cabbage and peas along with green chillies, and garnished with grated coconut and curry leaves. It has a mild spice level, enhancing the natural flavour of the vegetable.

Ingredients

• CABBAGE (CHOPPED) – 3 CUPS

• GREEN PEAS – 1 CUP

• GRATED COCONUT – 1/2 CUP

• MUSTARD SEEDS – 1/2 TSP

• URID DHAL – 1/2 TSP

• GREEN CHILLIES – 2 NOS.

• CURRY LEAVES – FOR GARNISHING

• SALT – AS REQUIRED

• OIL – 2 TSP

Directions

• Heat a kadai, and add 2 tsp of oil to it.
• Once the oil is heated, add the mustard seeds and urid dhal to it.
• Once the mustard seeds start to splatter, add the cabbage, peas and green chillies to it.
• Also, add salt and 1 cup of water to it. Mix it, cover it and cook until the water dries out completely. It takes around 8 to 10 minutes on medium-high flame.
• After 10 minutes, once the water dries out completely add the grated coconut to it.
• Mix everything well.
• Garnish it with curry leaves and turn off the flame.
• YUMMY AND DELICIOUS CABBAGE PEAS PORIYAL IS READY.