Carrot Cabbage Peas Poriyal

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.

Prep Time30

Cook Time15

Total Time45

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 2492kcal

Author: Geetha

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

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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

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 and to ensure even cooking.

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.

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