Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Chopped cabbage – 2 cups
Carrot – 2 (big sized)
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 2 tsp
Curry leaves – few
Red chilli – 1
Turmeric powder – 1/2 tsp
Salt & water – as needed
Coriander leaves – to garnish

To grind

Grated coconut – 1/4 cup
Green chilli – 1 to 2 (I used 1)
Cumin seeds – 1/2 tsp
Garlic cloves – 4
Curry leaves – 5

HOW TO MAKE CABBAGE CARROT PORIYAL

Wash and peel carrot, chop finely. Wash and chop cabbage.
Grind all the ingredients given under “to grind” to a coarse paste.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
Add little water and cover cook till the vegetables are cooked soft.
Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
Switch off the flame and garnish with coriander leaves.
Serve with sambar, vatha kuzhambu and plain rice.

METHOD – STEP BY STEP PICTURES

Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside.
Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot.

Saute for few minutes and add salt, turmeric powder, mix well for few minutes.

Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently.
After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.
Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil.