While making curries, whether it is a gravy or dry preparation, some vegetable combinations work very well. Green peas and cabbage make a great pair, especially for making poriyal. During ‘green peas’ season, my grandmother dished out green peas-cabbage poriyal often. This poriyal is so popular that is often included in the feast menu! My recipe is a slight variation of the traditional preparation, which is also given at the end.
Ingredients: (Serves four)
Cabbage – finely chopped, 3 teacups or 600ml measure
Green peas – shelled, 1 teacup or 200ml measure
Onion – 1 no, finely chopped
Green chillies – 1-2no, finely chopped (adjust to taste)
Ginger – ½” piece, grated
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Urad dhal – 1 teaspoon
Salt – to taste
Coconut – grated, 1 tablespoon (optional)
Curry leaves – a few
|Green peas–Cabbage Poriyal (பட்டாணி கோஸ் பொரியல்)|
Method: Chop cabbage finely, wash well and keep aside. Shell green peas, boil in 100ml of water for 5 minutes. Switch off the fire. Drain and keep aside.
Ingredients: Replace onions and ginger with asafoetida. Coconut gratings is an essential ingredient. Rest of the ingredients remain the same.
|Green peas–Cabbage Poriyal (பட்டாணி கோஸ் பொரியல்) - Traditional Method|
Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Add cabbage, green peas, green chillies, asafoetida and salt. Sprinkle little water and mix well. Cover and cook on a low flame till the vegetables are cooked. Add grated coconut and toss a few times. Switch off the fire. Garnish with curry leaves. Serve hot with rice and sambar/ kuzhambu/rasam.
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