Tuesday, December 29, 2009

Carrot Cabbage Poriyal


1/2 Cup Cabbage (shredded)
1/2 Cup Carrot (shredded)
3 Nos Green chillies (sliced)
2 Tbsp oil
1 Tsp Mustard seeds
1Tsp Urad dal
1 Sprig Curry leaves
Turmeric powder - a pinch
Salt to taste.


Cut carrot and cabbage into fine pieces.
Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.
Then add the chopped carrot and cabbage and add the saltand water,Turmeric powder and cook until the vegetables becomes soft and tender.
Sweet peas can also be added to carrot and cabbage.
The poriyal can be garnished with grated coconut.
Serve with rice and curry.

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