Muttakose Simamullanki Poriyal/ Cabbage Carrot Stir fry

Introduce

Chef :

Shuchi Jain

Muttakose Simamullanki Poriyal/ Cabbage Carrot Stir fry

#goldenapron2 #week13 #Kerela Poriyal is a dry veg preparation of vegetables sautéed in spices and then garnished with freshly grated coconut. It is a very common preparation in day to day cooking in Kerela. Served as a side dish with rice and sambhar.

Ingredient

250 grams

simamullanki/ carrots,finely diced

250 gms

muttakose/ cabbage,finely shredded or chopped

6-7

pearl onions or shallots, chopped

1-2

green chillies, chopped

10-12

curry leaves

2 Tbsp

coconut/sesame oil

1 tsp

mustard seeds

1 tsp

husked split black gram /urad dal

1/4 tsp

turmeric powder

1 tsp

cumin powder

1/4 cup

grated fresh coconut

to taste

Salt

Cooking instructions

* Step 1

In a mixing bowl, add chopped carrots, cabbage, onions, few curry leaves, green chillies, cumin powder, turmeric and salt. Mix well and keep aside.

* Step 2

Heat 2 tbsp coconut/ sesame oil in a wok/ karahi. Add mustard seeds. When it splutters, lower the flame and add the urad dal. Saute, till it turns slightly brown.

* Step 3

Now add rest of the curry leaves to the hot oil.

* Step 4

Add the cabbage, carrot mixture into the oil and saute on high flame. Lower the flame to medium and keep stirring occasionally. Cook till carrots, are slightly soft and cabbage is still firm.

* Step 5

Now add the grated coconut, reserving a tablespoon for garnishing. Mix well. Cook for 2 minutes till carrots and cabbage are soft but have retained shape. Turn off the heat.