This vibrant cabbage beetroot poriyal is a quick and healthy South Indian dish, bursting with color and flavor. The lightly boiled cabbage and beetroot retain their crunch and sweetness, while the aromatic tempering of mustard seeds, cumin, and asafoetida adds depth to the dish. Enhanced with green chilies and curry leaves, this stir-fry is a perfect accompaniment to rice or flatbreads, offering 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.
Cabbage Beetroot Poriyal
5
servings5
minutes10
minutesThis 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.