This traditional South Indian dish is not only delicious but also packed with nutritional benefits from the vegetables and sprouts. The combination of cabbage, carrot, and Green Gram sprouts (முளைப்பயிர்) provides a good source of vitamins, minerals, and fiber. The coconut gratings add a touch of sweetness and texture to the dish. This makes it a perfect accompaniment to any rice meal. Enjoy this healthy and flavorful poriyal as a side dish to finish your meal.
Speaking of healthy South Indian dishes, you are interested in learning more about Green Gram sprouts. These sprouts are a great source of plant-based protein and are often used in traditional Indian cooking. You can find more information on Green Gram sprouts by checking out the Mung Bean Wikipedia article. If you’re curious about the nutritional benefits of cabbage, read up on them in the Cabbage Wikipedia article. You can also explore the benefits of carrots in the Carrot Wikipedia article. These vegetables are not only delicious but also loaded with vitamins and minerals that contribute to a healthy diet.
Table of Contents
How to make
Cabbage Carrot Sprouts Poriyal is a delicious and healthy South Indian stir-fry. To prepare this dish, start by chopping cabbage and carrots into small pieces and mincing green chili and ginger. Steam the chopped vegetables along with sprouts in an Idli pot for 8 to 10 minutes. In a kadai, heat oil and add mustard seeds, urad dal, and a pinch of asafoetida, frying briefly. Then, add the minced ginger, green chili, and curry leaves, followed by turmeric powder, and sauté. Incorporate the steamed vegetables, season with salt and Kootu Podi, and mix well. Finally, stir in some coconut gratings before removing from heat. This vibrant dish is packed with flavor and nutrients, making it a perfect side for any meal.
Cabbage Carrot Sprouts Poriyal: A Nutrient-Rich Delight
Cabbage Carrot Sprouts Poriyal
5
servings10
minutes15
minutesThis Poriyal is prepared with a blend of steamed cabbage, carrots, and green gram sprouts. It is lightly seasoned and garnished with grated coconut. It is typically served as a side dish with rice.
Ingredients
Cabbage – a small piece
Carrot – a small one
Green Gram Sprouts – one cup
Turmeric powder – 2 pinches
Kootu Podi – 1 teaspoon
Coconut gratings – 2 tablespoons
- For seasoning:
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Asafoetida Powder – 2 pinches
Green chili – 1
Fresh ginger – a small piece
Curry Leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Chop the cabbage and carrot into small pieces. Finely mince the green chili and ginger.
- In an Idli pot, bring water to a boil. Spread the cabbage, sprouts, and carrot on the steaming plate or Idli plate. Place it in the Idli pot and steam for 8 to 10 minutes.
- Heat oil in a kadai, then add mustard seeds, urad dal, and a pinch of asafoetida. Fry briefly.
- Add the ginger, green chili, and curry leaves, followed by turmeric powder, and sauté well.
- Incorporate the steamed vegetables. Season with salt and Kootu Podi, mixing thoroughly.
- Finish by stirring in coconut gratings, then remove from heat.
Recipe Video
Notes
- Chopped onion can also be added to the seasoning.
- Instead of Kootu Podi, you can add any spice powder like Curry powder, Curry Leaves Podi etc.