This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.
250 gms cabbage chopped roughly
1 potato peeled and chopped lengthwise
1 carrot peeled and chopped lengthwise
1 capsicum sliced into slivers
A fistful of green peas
1 heaped teaspoon Sambhar powder
1/4 tsp Turmeric powder
1/2 tsp chilly powder
3 tbsps grated coconut
For the tempering:
2 tsps oil
1 tsp mustard seeds
1 tsp urad dal/ split black gram
A pinch of Hing/ Asafoetida
A sprig of curry leaves
Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.
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