Tuesday, March 25, 2014

Cabbage Carrot Curry ~ Poriyal ~ With Stepwise pictures

Recently I came across this article on cabbage that really amazed me. I mean, I always knew that cabbage is a very healthy vegetable and that it is a vegetable that has one of the lowest calories when compared to other vegetables. I have even mentioned its cancer fighting properties and other health benefits in this earlier post. But the article I came across was even more detailed than a lot of other articles I have read about this vegetable. It explains that cabbage prevents blood pressure from getting high, it has anti inflammatory properties and that it also regulates blood sugar. Not only is it so good internally, apparently it is also said to be very good for healthy hair, nails and skin. Amazing isn't it? I think I need to use cabbage much more frequently in my kitchen than I do now :)

And if you think the same thing, than here is a super easy curry that I make often when I plan a south Indian menu. This curry is a perfect side dish for plain steamed rice and either sambar, rasam or mor kozhambu (south Indian kadhi) on the side. But it is not necessary that it should be paired with rice only, it  tastes just as well with a phulka/ chapathi (Indian flat bread) if you do not want to fuss with rice. 

Cabbage Carrot Curry ~ Poriyal ~ Gajar Band Gobi Subzi

Click here for a printable view of this recipe

Ingredients and Method to make Cabbage Carrot Curry
Half a head of cabbage (band gobi/muttaikos) cut fine (yielded about 3 and 1/2 cups of cabbage)
4 large carrots (gajar) cut into small pieces (yielded 3 cups of cut pieces of carrots)
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ uppu)

Seasoning
1 Tbsp coconut oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
pinch of asafoetida powder (hing/ perungayam)
1 sprig of curry leaves (kadi patha/ karvapillai ) (about 8 to 10 leaves)
2 dry red chilies (lal mirch/molaga vathal)

Garnish with
4 Tbsp freshly grated coconut (or frozen thawed to room temperature)

Prep the vegetables and place in a heavy bottomed pan. Add turmeric powder, salt to taste and about 1/4 cup of water. Place on medium heat, cover with a lid and allow the vegetables to cook until soft. Stir a few times in between to ensure even cooking.


In another small pan, heat oil on medium heat. Add mustard seeds, when the seeds begin to pop, add split black gram lentil and stir a few times. When the lentils begin to redden slightly, add asafoetida powder, curry leaves and red chilies and stir a few times. Remove from heat and pour the entire seasoning on the cooked vegetables.





Adjust salt to taste if required, mix well and allow the curry to heat through. Garnish with coconut, remove from heat and serve hot with plain steamed rice and sambar/ rasam/ or any other kozhambu. This time I served it with this Thakkali mor kozhambu/south Indian style kadhi/ Tomato buttermilk curry and plain steamed rice.


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