Cabbage and Carrot Poriyal Recipe (No Onion & Garlic)
Experience the authentic flavors of South India with this delightful Cabbage and Carrot Poriyal, a vibrant stir-fry dish that’s not only nutritious but also prepared without onion and garlic, making it ideal for Sattvic diets. This recipe is perfect as a side dish to complement your traditional South Indian meal, offering a harmonious blend of spices and fresh vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar), grated | 1 |
| Cabbage (Patta Gobi/Muttaikose), shredded | 2 cups |
| Curry leaves | 8 |
| Green Chilli, slit | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Black pepper powder | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Coconut Oil | As required |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~80 |
| Protein | 2 g |
| Fat | 4 g |
| Carbohydrates | 9 g |
| Fiber | 3 g |
| Vitamin A | 45% RDA |
| Vitamin C | 30% RDA |
Preparation Time
| Step | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
Servings
Serves 4
Cuisine
South Indian
Course
Side Dish
Diet
No Onion, No Garlic (Sattvic)
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat a heavy-bottomed pan with a small amount of coconut oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter to release their aroma. |
| 2 | Add white urad dal and chana dal to the pan. Stir gently and sauté until the dals turn golden and crispy. |
| 3 | Toss in the curry leaves and a pinch of asafoetida (hing). Stir for a minute, letting the flavors meld together. |
| 4 | Add the shredded cabbage to the pan. Sprinkle with salt to help the cabbage release its moisture. Sauté for 10 minutes, stirring occasionally. |
| 5 | Add a little water along with turmeric powder. Mix everything well and cover the pan with a lid. Let the cabbage cook for 5–10 minutes until it softens. |
| 6 | Once the cabbage is tender, add the grated carrot. Mix thoroughly and sprinkle black pepper powder and more salt if needed. |
| 7 | Continue cooking the mixture until the carrots are slightly softened but still retain a hint of crunch, which enhances the texture of the dish. |
| 8 | Turn off the heat and transfer the Poriyal to a serving dish. |
Serving Suggestions
Serve this wholesome Cabbage and Carrot Poriyal hot as a side dish alongside:
- Pineapple Rasam for a tangy and fruity flavor profile.
- Steamed Rice, the perfect base to soak up all the wonderful spices.
- Sambar, a traditional South Indian lentil stew to complete the meal.
This dish is an excellent addition to any South Indian spread, offering a simple yet flavorful way to enjoy vegetables with minimal spices.
Chef’s Tips
- Use freshly grated coconut to garnish for an authentic taste and an added layer of flavor.
- Adjust the spice level by adding more or fewer green chilies.
- Always cook Poriyal on medium heat to retain the vibrant colors and nutrition of the vegetables.
Enjoy your healthy and delicious Cabbage and Carrot Poriyal as a comforting, guilt-free addition to your meal!
