CABBAGE PORIYAL WITH CARROT & PEPPER RASAM ─ Indian Master Chef

This is a simple stir fry with cabbage and carrot which is easily available round the year. A typical South Indian lunch platter consists of a medley of preparations with vegetable, lentils stew and pepper rasam served with rice, a three-course meal. Poriyal is prepared with one or more finely chopped/ grated vegetables shallowed fried with few spices.

Ingredients: Tamarind pulp 1 Cup Coriander powder 1 Teaspoon Red chili powder 1 Teaspoon Oil as required Dry red chilies 4 Numbers Cumin seeds 1 Teaspoon Curry leaves 1 Springs Hing Pinch Turmeric powder 1/2 Teaspoon Cabbage 1 Number Carrot 1 Number Pepper corns 1 Teaspoon Garlic 4 Numbers Coriander leaves 1/2 Cup Fresh coconut 3 Tablespoons
Method:




1.Take a pan add tamarind pulp, water, coriander powder, red chili powder. Cook it for 2 to 3 minutes.
2.Take another pan add oil, mustard seeds, dry red chilies, cumin seeds, curry leaves,hing, turmeric and saute it well.
3. Add some temper in the tamarind juice pan and mix it well.
4. Now in the tempering pan add chopped cabbage, chopped carrot, green chilies and mix it. Cook it for another 2 to 3 minutes.
5.Now pestle the pepper corns, garlic, cumin seeds, coriander leaves.
6.Add these pestled ingredients and sugar in tamarind pulp pan and cook it well.
7.Now in the cabbage pan and grated fresh coconut, salt and cook it.
Serve with hot rice.