Cabbage ,Carrot Poriyal

This Poriyal(Stir Fry) pretty much goes with anything and I feel  this is one of those recipes which would bring the hidden beauty of Cabbage. This is one traditional recipes which I learnt from my mom and grew up eating this very often. It is so delicious that it mellows out the coconut mixture so everything just blends so well and melts together.The coconut creates a little magic in the dish and improves its texture. This is one Indian dish which is not so very fussy while preparing and I absolutely adore the combination of carrots and cabbage in the dish.

RECIPE:
Serves 4 to 5

Ingredients:

• One medium Sized Cabbage head
• One medium sized Carrot
• One small Onion
• 1 large green chilly or 1/2 a green chilly( according to your taste)
• 2 cloves Garlic
• 1/2 tsp Cumin Powder or Cumin seeds
• 1/2 tsp Coriander Powder
• 1/2 tsp pepper Powder(optional-if you are able to manage the heat)
• 1/4 cup fresh grated coconut
• Salt to taste
• 1 tbsp oil
• 1 tsp Mustard Seeds
• A few Curry Leaves (5 to 6 leaves)
• A Pinch of Asafoetida

 

Method:

Chop the cabbage and the carrots into tiny pieces and set aside.

Heat oil in a pan add the mustard seeds and allow it to pop ,then add the curry leaves and saute for a few seconds.

Add the cabbage and the carrots in the pan drizzle a little water and allow the vegetables to cook with the lid closed.

Meanwhile coarsely grind the coconut,onion,garlic ,the dry spices .Check if the vegetables are half cooked. Now add the coarsely ground coconut to the cabbage and stir fry for about 5 to 6 minutes.

Transfer it to a serving bowl and serve hot with steamed rice and some gravy.