‘Kadambam’ in Tamil means a mixture of various ingredients. This Kadamba Poriyal is made with Cabbage, French Beans, Carrot, and Fresh Green Peas. It is served as a side dish with sambar, rasam, or kuzhambu.
Kadamba Poriyal is a light South Indian stir-fry of steamed green gram and mixed vegetables. It combines soft dal and crisp veggies for great texture. A quick tempering of mustard, urad, curry leaves, and green chiles adds savory aroma. Finished with fresh grated coconut for sweetness and richness. Expect a healthy, protein-rich side that pairs well with rice or dosa.
To make this poriyal, start by soaking the dal for 30 minutes, then layer it on an idli/steaming plate with chopped beans, carrots, green peas, and cabbage, and steam for 5–10 minutes until just tender. In a kadai, temper hot oil with mustard seeds, urad dal, and a pinch of asafoetida, then sauté onions, green chillies, and curry leaves until translucent. Toss in the steamed dal and veggies, season with salt, and finish with a generous sprinkle of grated coconut for a fresh, nutty lift—then serve hot.
Kadamba Poriyal Recipe
Kadamba Poriyal
Learn how to make Kadamba Poriyal, a flavorful side dish made with a mix of vegetables like cabbage, French beans, carrot, and fresh green peas. Perfect with sambar or rasam.
8
servings30
minutes5
minutesIngredients
Cabbage chopped finely – 4 cups
French Beans chopped – 1 cup
Carrot chopped – 1 cup
Fresh Green Peas – 1 cup
Green Gram Dal (Payatham Paruppu) – 1/2 cup
Coconut Gratings – 1/2 cup
Onion chopped – 1/2 cup
Green Chillies – 2
Curry Leaves – Few
Oil – 1 tablespoon
Mustard – 1/2 Teaspoon
Urad Dal – 1 Teaspoon
Asafoetida Powder – 2 Pinches
Salt – 1 Teaspoon Or As Per Taste
Directions
- Begin by soaking the Green Gram Dal in water for about 30 minutes.
- In an Idli pot, bring water to a boil.
- Take the steaming plate or Idli plate and start by spreading the soaked dal on it. On top of the dal, place the chopped beans, carrots, green peas, and then add the chopped cabbage.
- Place the steaming plate in the Idli pot and steam cook for 5 to 10 minutes.
- In a kadai, heat oil and once it’s hot, add mustard seeds, urad dal, and a pinch of asafoetida. Fry them for a few seconds.
- Next, add the chopped onion, green chillies, and curry leaves. Fry them for a while until the onions turn translucent.
- Now, add all the cooked vegetables and dal to the kadai. Add salt and stir well to combine all the ingredients.
- Finally, add grated coconut and stir everything well once again. Remove from heat.