Channa masala, an impressive fairly dry and spicy dish with a sour tangy taste made with ...

This is a south Indian recipe especially prepared in Andhra Pradesh. Here curry leaves m...

This beginners chicken is very easy to prepare and the specialty of this dish. A good-qua...

Chicken Brinjal Curry is a unique and delicious variation, combination of chicken and br...

Dal pakwan can be had for breakfast or snack which is easy to prepare. This can be had wi...

Lauki katti dal is a very simple lentil preparation slightly tangy; bottle gourd cooked w...

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