Carrot cabbage peas poriyal is a simple and delicious South Indian stir-fry that is typically served as a side dish. It is a vegan and gluten free dish that goes well with chapati or with rice and curry.
This is a no onion, no garlic recipe prepared with different steaming technique. I have adapted this method from chef Sanjay Thumma from vah re vah youtube channel.
In this process of steaming, vegetables are layered in a strainer/colander placed over a pot and then boiling water is poured over the vegetables. The pot underneath the strainer collects the hot water. Veggies are then left to sit for a few minutes until tender. Steam from hot water in the pot cooks the vegetables placed in the strainer.
This is an effective way to steam vegetables to retain colour while vegetables are tender but still slightly crisp. The time it takes to steam vegetables differs depending on the size of chopped vegetables.
First, carrots are placed, followed by frozen peas, and finally, cabbage. Since carrots take longer to cook than cabbage, they must go in the strainer/colander first.
Ingredients
- Vegetables and Herbs: Cabbage, carrot, frozen green peas, curry leaves and coriander leaves.
- Spices and Lentils: Mustard seeds, cumin seeds, dried red chillies, turmeric powder, salt, chana dal, urad dal and moong dal.
- Pantry Staples: Oil and desiccated coconut. I have used olive oil but you could use any cooking oil that you regularly use in your kitchen.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Finely chop carrots, cabbage and green chillies. Thaw green peas.
Step 2: Wash and soak moong dal in hot water for 20 minutes.
Step 3: Place the strainer/colander on top of a wide bowl.
Step 4: Layer vegetables in the sequence of carrot, peas and cabbage. Spread each layer to cover the base of the steamer basket.
Step 5: Pour hot water on top of cabbage until the carrot layer touches the water in the bowl. Let it sit for 15-20 minutes.
Step 6: Heat oil in a pan over medium heat.
Step 7: Add mustard seeds, cumin and let them splutter.
Step 8: Next, add urad dal and chana dal, and fry until the dal turns golden brown.
Step 9: Stir in dried red chillies and green chillies.
Step 10: Now add curry leaves and sauté for a few seconds.
Step 11: Drain water from moong dal and add it to the pan.
Step 12: Remove the steamer basket/colander from the bowl and add vegetables to the pan.
Step 13: Now add salt, turmeric and stir well to combine.
Step 14: Cook for 4-5 minutes on medium low heat, stirring occasionally.
Step 15: Finally, add desiccated coconut, coriander leaves and mix well. Switch the heat off.
Serve piping hot carrot cabbage peas poriyal as a side dish with rice and dal, sambar or rasam.
Check out south Indian side dish elephant yam fry recipe on the blog.
Substitutions and Variations
Fresh Coconut: You can use freshly grated coconut instead of desiccated coconut.
Extra Crunch: To add extra crunch and flavour add crushed peanuts.
Storage
Leftover poriyal stays good for 3 days if stored properly in the fridge in an airtight container.
Tips and Tricks
Chop Vegetables Finely: Ensure that the carrots are chopped finely and cabbage shredded as thinly as possible. This speeds up the steaming process.
Stir Regularly: Stir the vegetables occasionally to prevent them from sticking to the base of the pan.
Sufficient Water: Do not let the water level get too low in the pot, add more boiling water if necessary.
Strainer and Pot Size: Ensure the strainer/colander fits the pot well and the bottom does not touch the water.
Make Ahead: To save time on busy days, you can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until you’re ready to cook.
Small Batch: This steaming technique works best for small batch of vegetables. Follow the traditional steaming process to prepare large quantities of poriyal. Check out carrot beans poriyal recipe for details about the alternative steaming process.
Related
Looking for other side dish recipes to go with chapati? Try these:
More Cabbage and Carrot Recipes
These are my favorite dishes to serve with [this recipe]:
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Carrot Cabbage Peas Poriyal
Ingredients
1 Cup =250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 200 gms (or) 2 Cups Cabbage shred finely
- 170 gms (or) 1¼ Cups Carrot dice finely
- 65 gms (or) ½ Cup Frozen Peas
- 2 Teaspoons Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 3 Dried Red Chillies each broken into 2-3 pieces
- 1 Green Chilli finely chopped
- 1 sprig Curry Leaves remove leaves from stem and wash
- 1.5 Tablespoons Moong Dal
- Turmeric Powder
- Salt
- 10-12 sprigs Coriander Leaves wash and chop finely
- 1.5 Tablespoons Desiccated Coconut
Instructions
- Finely chop carrots, cabbage and green chillies. Thaw green peas.
- Wash and soak moong dal in hot water for 20 minutes.1.5 Tablespoons Moong Dal
- Place steamer basket/colander on top of a wide bowl.
- Layer vegetables in the sequence of carrot, peas and cabbage. Spread each layer to cover the base of the steamer basket.200 gms (or) 2 Cups Cabbage, 170 gms (or) 1¼ Cups Carrot, 65 gms (or) ½ Cup Frozen Peas
- Pour hot water on top of cabbage until the carrot layer touches the water in the bowl. Let it sit for 20 minutes.
- Heat oil in a pan over medium heat.2 Teaspoons Oil
- Add mustard seeds, cumin and let them splutter.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds
- Next, add urad dal and chana dal, and fry until the dal turns golden brown.1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal
- Now add chillies, curry leaves and sauté for a few seconds.3 Dried Red Chillies, 1 sprig Curry Leaves, 1 Green Chilli
- Drain water from moong dal and add it to the pan.
- Remove the steamer basket/colander from the bowl and add vegetables to the pan.
- Now add salt, turmeric and stir well to combine.Turmeric Powder, Salt
- Cook for 4-5 minutes on medium low heat, stirring occasionally.
- Finally, add desiccated coconut, coriander leaves and mix well. Switch the heat off.10-12 sprigs Coriander Leaves, 1.5 Tablespoons Desiccated Coconut
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
