Everyday Kitchen

Indian · Dinner

Cabbage & Carrot Poriyal

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Steam finely sliced cabbage and carrot with mustard seeds. Finish with grated coconut.

Prep
15 min
Cook
25 min
Total
40 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of cabbage & carrot poriyal
Photograph includes peas in addition to cabbage and carrot; peas are not in this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Wide saucepan with lid; spatula; measuring jug.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Start the tempering · About 3 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Add ½ tsp mustard seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 1 tsp urad dal.
  5. Stir for 1 minute.

    Check: The dal should turn pale gold.

  6. Add 60 ml chopped shallots, 1 whole chopped green chili and 10 leaves curry leaves carefully.
  7. Cook for 2–3 minutes, stirring frequently.

    Check: The shallots should soften.

Cook the vegetables · About 10 min

  1. Add 350 g finely shredded cabbage, 100 g finely grated carrot, ¼ tsp turmeric, ⅛ tsp asafoetida and ½ tsp salt.
  2. Turn the vegetables to distribute the spices.
  3. Add 60 ml water.
  4. Cover the saucepan.
  5. Cook over medium-low heat for 8–10 minutes, stirring halfway through.

    Check: The cabbage should be tender but retain some bite.

  6. Remove the lid.
  7. Cook for 1–2 minutes.

    Check: Excess water should evaporate from the bottom of the pan.

Finish · About 1 min

  1. Fold in 3 tbsp grated fresh coconut.
  2. Turn off the heat.
  3. Serve warm.

Tips

  • The representative photograph also contains peas; this draft does not.
  • The yield is for side portions; rice or bread is a separate accompaniment.

Substitutions

  • Use unsweetened desiccated coconut, briefly soaked, instead of fresh coconut.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Shred cabbage one day ahead and refrigerate.

FAQ

Why is cabbage watery?

Use a wide pan and avoid cooking covered for too long.

Can I omit coconut?

Yes. The dish will be less rich.

How should I store cabbage & carrot poriyal?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Cabbage Poriyal.

Adds grated carrot to the source’s cabbage poriyal and uses neutral oil.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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