Cabbage Beetroot Poriyal

This vibrant cabbage beetroot poriyal is a quick and healthy South Indian dish, bursting with color and flavor. The lightly boiled cabbage and beetroot keep their crunch and sweetness. The aromatic tempering of mustard seeds, cumin, and asafoetida adds depth to the dish. Enhanced with green chilies, this stir-fry is a perfect accompaniment to rice or flatbreads. It offers a delightful mix of textures and a subtle spicy kick. Simple to prepare and nutritious, it’s a great addition to everyday meals. This is a quick and no-onion poriyal.

How to make Cabbage Beetroot Poriyal

Cabbage Beetroot Poriyal is a vibrant and healthy South Indian stir-fry dish. Start by chopping cabbage and peeling and slicing beetroot into thin strips. Briefly blanch the cabbage and beetroot in boiling water to soften them. In a kadai, heat oil and add mustard seeds. Allow them to pop. Then, mix in urad dhal, cumin, and asafoetida. Stir them until the urad dhal turns light brown. Add slit green chillies and curry leaves, sautéing briefly before incorporating the blanched cabbage and beetroot. Stir for a couple of minutes, then season with salt and mix well. This colorful poriyal can be served as a nutritious side dish.

Cabbage Beetroot Poriyal

Recipe by S Kamala

Course: SidesCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

10

minutes

This is a quick and no-onion poriyal made with cabbage and beetroot.

Ingredients

• Cabbage – 1 small size

• Beetroot – 1 small size

• Green Chillies – 3 to 4

• Curry leaves – few

• Oil – 1 teaspoon

• Mustard – ½ teaspoon

• Urad Dhal – 1 teaspoon

• Cumin (Jeeragam) – ½ teaspoon

• Asafoetida powder – a pinch

• Salt – 1 teaspoon or as per taste

Directions

• Chop cabbage into small pieces. Peel the skin from the beetroot and cut it into 2” long thin pieces.
• Put the cabbage into boiling water and allow to boil for one or two minutes and remove. Then put the beetroot pieces in the boiling water and again allow to boil for few minutes and remove.
• In a kadai put the oil and add mustard. When it pops up add urad dhal, cumin, asafoetida powder and sauté till the urad dhal becomes light brown.
• Add green chillies slit into two lengthwise, curry leaves and sauté for few seconds.
• Then add cabbage and beetroot pieces. Stir for one or two minutes.
• Finally add salt and mix it well.

Notes

• This is a quick and no-onion poriyal.