Cabbage carrot and peas Poriyal | Easy Poriyal recipes

Cabbage, carrot and peas is always a winning combination,which i personally love the most. During the green peas season i insist my mom to make this curry for me. A simple poriyal which goes well with vatha kuzhambu and rasam rice. Recently, when we all met in a friend's place for lunch, she made this curry. But she made it in a different style and we all loved it very much. Her recipes are always a super hit at here in my website. The Gutti vankaya koora, andhra pulihora ,kovakkai chutney, chitranna, beetroot chutney are all the recipes i learnt form her and posted here too. This style of cabbage peas and carrot poriyal went well with rice and roti too. Try this simple South Indian poriyal  at home and let me  know how it turned out.

Cabbage carrot peas poriyal

  Preparation Time : 10 mins | Cooking Time : 10 Mins |Serves: 1-2

     Cabbage, carrot, Green peas     1 and 1/2 cup
      Curry leaves   1 tsp
      Coriander leaves    1 tsp
      Green chili   1 small
      Ginger   a small piece
      Cumin seeds| jeera  1 tsp
      Coconut   1 tblsp
      Mustard seeds    1/4 tsp
      Channa dal    1/2 tblsp
      Urad dal     1/2 tblsp
      Oil      1 tsp 
      Salt   as needed
     
     

Method:

• Pulse the curry leaves, coriander leaves, ginger, green chili, coconut and cumin seeds in a mixer , once or twice. Let this be coarse .

• In a pan add oil and throw in the mustard seeds, chana dal and  urad dal . Saute till the dal becomes golden brown.

• Add the finely chopped cabbage,carrot and peas to this. I used frozen peas. If using fresh peas, you can add peas and carrot first and then add cabbage in the last. This is to avoid the cabbage getting over cooked. Basically the curry should be crunchy. 
• The cabbage we get here tends to cook very fast so i added everything at one time.

• Add salt .When the veggies are 3/4th cooked, add in the ground curry leaves and coriander leaves mixture to this.  Mix well.

• Switch off the flame.
• Serve the curry with rice or roti.
• I had this with plain paratha, tomato dal and few cut papaya. This was my lunch today.

  
Notes:

1. You can add 3-4 mint leaves while grinding.
2. Finely chopped onions can be added after tempering the mustard seeds.
3. Else 1-2 shallots(small onions)can be added while grinding. 

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