Carrot & Cabbage Stir fry / Carrot & Muttaikose Poriyal

Category: Lunch / Poriyal
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings:3 to 4 servings

Carrot- Cabbage Poriyal

Carrot & cabbage Poriyal is a simple Poriyal  / stir fry with simple ingredients. But the combination of these veggies is great and suits well with any South Indian meal. This goes well with any spicy Kuzhambu varieties, Sambar, Rasam or we can just mix it with rice and have it.

  Ingredients:

• Carrots - 3 nos
• Cabbage - 1/2 a head
• Coconut Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Channa dhal - 1 tsp
• Urad dhal - 2 tsp
• Curry leaves - few
• Red / Green chilly, slitted - 1-2 nos (adjust as per spice level)
• Salt- to taste
• Fresh coconut, grated - 3-4 Tbsp (Or Frozen coconut thawed at room temperature)

Cabbage Kootu

Category: Kootu / Lunch
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: 3-4 servings

Cabbage Kootu

 Ingredients:

• Cabbage, finely chopped - Around 2 cups, tightly packed
• Moong Dhal - 1/4 cup
• Channa Dhal - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Castor Oil - few drops
• Salt - to taste
• Water - as needed

For Grinding:

• Fresh Coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Red chillies - 1-2 (Adjust as per spiciness)
• Small Onions - 4-5 nos

For Tempering:

• Coconut Oil - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves - few
• Asafoetida - a generous pinch

Method:

1. Wash and finely chop the cabbage and cook in a separate vessel with required water until its done. We can also pressure cook it along with dhal, if we want little crunchy we can cook in this way
   
   
   
   
2. In a pressure cooker, add the dhals,turmeric powder, few drops of castor oil and required water; cook in medium flame for 2-3 whistles
3. Meanwhile grind the coconut, cumin seeds, small onions and red chillies into a fine paste
   
4. Once the dhal gets cooked, open up the lid and mash them well
   
5. Add the cooked cabbage to the mashed dal and cook for 2-3 mins
   
6. Add the ground coconut paste to the cooked dhal and allow to boil for few mins in low to medium flame
   
7. Add required salt and once it reaches kootu consistency (little thick), switch it off
   
8. In a small pan, heat coconut oil and once it becomes hot add the mustard seeds followed by curry leaves and switch it off and then add asafoetida
   
9. Pour the tadka into the kootu
   
10. Serve hot with Rice!!
    

Cabbage Rice

Category:  Lunch / Rice
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 2 Servings

Cabbage Rice!!

  Ingredients: 

• Rice - 1/2 cup
• Cabbage, shredded / finely chopped - 2 cups, tightly packed
• Green chillies, halved - 2-3 nos (adjust as per taste)
• Garlic, finely chopped - 4-5 cloves
• Oil - 1 tbsp
• Mace - 1 strand
• Star anise - 1 no
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)

Method:

1. Wash and soak rice for atleast 30 mins; then drain and cook in such a way the grains are separate. Once its cooked, spread it over a wide plate and allow to cool down
2. Wash and shred / finely chop the cabbage and keep it ready
   
3. In a pan / wok, heat oil and add the mace and star anise, saute for 30 secs
4. Add the chopped garlic and green chillies, saute for 1-2 mins till the garlic starts to brown
   
   
   
5. Now add the finely chopped cabbage and saute in med high flame for 3-5 mins till it gets cooked but still remains crunchy (Since we add thinly shredded / chopped the cabbage, it will get cooked faster)
   
6. Now add the cooked rice along with required salt, mix it well
   
7. Add the pepper powder and give a quick mix
   
8. Once it gets well combined, switch it off and add the lemon juice over it and give a quick mix
   
9. Serve hot!
   
10. We can have it along with some fresh vegetable salad!