Bottle Gourd Pepper or Lauki Simla Mirchi doodhi is a delicious dish made with lauki (bot...

Eggplant Tomato curry is a delicious mix of eggplants cooked in a yummy tomato and fresh ...

Sweet Potato masala curry is a very simple yet delicious dry side dish, spicy and flavore...

Potatoes with prawns give their unique flavour and richness to the masala combined in the...

This delicious turkey stir-fry coats the leftover turkey with Chinese-style sauce. The tu...

Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other g...

Cabbage Carrot Poriyal With Pepper Rasam Recipe, How To Make Cabbage Carrot Poriyal With Pepper Rasam Recipe

Name: Cabbage Carrot Poriyal With Pepper Rasam
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 4

Cabbage Carrot Poriyal tastes amazingly delicious when served with hot and spicy pepper rasam.

About Recipe

How to make Cabbage Carrot Poriyal With Pepper Rasam

(1 ratings)

0 reviews so far

Prep time
30 mins

Cook time
25 mins

Total time
55 mins

Author : Vahchef
Main Ingredient : Cabbage

Servings : 4 persons
Published date : March 14, 2019

Ingredients used in Cabbage Carrot Poriyal With Pepper Rasam
• Tarmarind pulp - 1 cup.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Oil - as required.
• Dry red chillies - 4 number.
• Cumin seeds - 1 tea spoon.
• Curry leaves - 1 springs.
• Hing - pinch.
• Turmeric powder - 1/2 tea spoon.
• Cabbage (chopped) - 1 number.
• Carrot (chopped) - 1 number.
• Pepper corns - 1 tea spoon.
• Garlic - 4 number.
• Coriander leaves (chopped) - 1/2 cup.
• Fresh coconut (grated) - 3 tablespoons.
• Salt - as required.
Method:
Boil water in apan, addtamarind pulp, coriander powder, red chili powder and bring it to boil. Meanwhile, heat oil a pan, add mustard seeds, dry red chillies, cumin seeds, curry leaves, hing, turmeric powder, saute it and transfer the temperingto the pan with boilingrasam. Now to make poriyal, use the tempering pan to cook chopped cabbage and carrot, saute well. Pestle peppercorns, garlic, cumin seeds, chopped coriander leaves and transfer to the pan with boiling rasam and turn off the flame in 5 minutes. Now, add freshly grated coconut to the cooking pan with poriyal,adjust salt, cook well, turn off the flame and transfer to the serving bowl. Serve hot Cabbage Carrot Poriyal with Hot Pepper Rasam