Carrot Cabbage Poriyal, Carrot Kose Poriyal Recipe

Easy South Indian Tamilnadu Carrot Cabbage Poriyal Recipe. Popular Kerala Onam Thoran recipe with coconut.

This is an everyday South Indian Tamilnadu style stir-fry Carrot Cabbage Poriyal served during lunch time. The combination of Carrot and Cabbage works very well. This Carrot Cabbage Poriyal recipe is very simple to make and I make it very often. Here is how to do an everyday Carrot Cabbage Poriyal also called as Thoran in Kerala.

First, clean the carrots and cabbage. Peel the carrots and chop them finely. Chop the cabbage finely too. Steam the veggies together until cooked well. I cook the veggies in the pressure cooker. I do not add any salt while cooking veggies as it may turn into mush. I pour some water, say a cup onto the cooker and I keep the bowl with the veggies inside it and cook for 3 whistles. Let the pressure from the cooker release naturally and you will have perfectly steamed veggies every single time. Set aside.

Now for the Carrot Cabbage Poriyal. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry. You can add more green chillies if you want it spicy.

Add in a chopped medium sized onion and fry till soft.

Add in the cooked veggies and the salt. Saute for couple of minutes.

Add in 2 tablespoons of the fresh shredded coconut. This is an optional ingredient. You can omit it if you do not want it. Saute briefly for a minute. Remove from heat. Carrot Cabbage Poriyal is ready.

Serve Carrot Cabbage Poriyal for lunch with rice.

• 2 Medium sized Carrots, chopped fine
• 250 grams cabbage, chopped fine
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 medium sized onion, chopped fine
• 1 teaspoon salt
• 2 tablespoon fresh shredded coconut (optional)

1. Steam the veggies together until cooked well. Set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry.
3. Add in a chopped medium sized onion and fry till soft.
4. Add in the cooked veggies and the salt. Saute for couple of minutes.
5. Add in 2 tablespoons of the fresh shredded coconut.
6. Serve for lunch with rice.

Notes

You can add more green chillies if you want it spicy. Coconut is an optional ingredient. You can omit it if you do not want it.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Stir-Fry
• Cuisine: South Indian

• 2 Medium sized Carrots, chopped fine
• 250 grams cabbage, chopped fine
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 medium sized onion, chopped fine
• 1 teaspoon salt
• 2 tablespoon fresh shredded coconut (optional)

1. Steam the veggies together until cooked well. Set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry.
3. Add in a chopped medium sized onion and fry till soft.
4. Add in the cooked veggies and the salt. Saute for couple of minutes.
5. Add in 2 tablespoons of the fresh shredded coconut.
6. Serve for lunch with rice.

Notes

You can add more green chillies if you want it spicy. Coconut is an optional ingredient. You can omit it if you do not want it.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Stir-Fry
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/carrot-cabbage-poriyal/

Make soft Idli using Idly Rava or Rice Rava – Mixie / blender Method. Fool proof recipe for making batter from scratch that will produce the softest idlis. Recipe for idly dosa batter.

Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive. Homofermentive lactic acid bacteria produces only lactic acid. Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day. So how do we solve the batter from getting hot when ground? Refrigerating the urad dal over nite in the fridge helped to a big extent from keeping the Dal getting hot when ground in the blender.

This is how I do Idli batter using rice rava.

There are just 3 ingredients for this recipe. 1 part urad dal, 3 parts rice rava and salt.

Optional ingredient: 1 cup Poha.

Method:

Whole White Urad Dal – This is what I use. I use unpolished whole white Urad Dal. I prefer this dal for the sake of convenience. First wash the urad dal in water and soak it over-nite in the refrigerator.

Wash the rava and soak the rava in water and leave it over-nite at room temperature.

Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use cold water to grind so the batter doesn’t get hot. The Dal will not fluff up like it does in a wet grinder. That’s fine.

Pour the ground Urad Dal in a bowl and set aside.

Squeeze the soaked Rava by hand and add it to the ground Dal.

Add salt. Mix the batter well.

Tip on Poha:

For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).

Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.

Lets make some Idli. Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.

The key to good Idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the Idlis after 6-7 minutes. Do not remove the Idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

A good idly must be soft and tender.

• 1/2 cup Urad Dal
• 1 1/2 cups Rice Rava
• 1 teaspoon Salt
• Optional: 1 cup Poha

1. Wash the urad dal in water and soak it over-nite in the refrigerator.
2. Wash the rava and soak the rava in water and leave it over-nite at room temperature.
3. Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use the same ice cold water used for soaking the Dal so the batter doesn’t get hot. The Dal will not fluff up like a wet grinder. That’s fine. Pour the ground Urad Dal in a bowl and set aside.
4. Squeeze the soaked Rava by hand and add it to the ground Dal.
5. Add salt. Mix the batter well.
6. Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.
7. Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.
8. Serve hot with your favorite chutney and sambar.

Notes

Store the left over batter in the refrigerator. Tip on Poha: For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: South Indian