Cabbage Kadamba Curry | Mixed Vegetable Poriyal Recipe

Cabbage Kadamba curry is nothing but a mix of many vegetables. In this recipe I have mixed beans, cabbage, carrot and peas. This is all time favorite for my family and i believe many of us like this too as it is rich in combination of vegetables. This is again simple to make and kadamba curry would be helpful with respect to the quantity if we have guests at our home.

I know lot of kids make faces when it come down veggies. Literally they will pick each and every small piece of veggie and keep it aside. Especially kids make a long face for greens. But this poriyal is so healthy and colorful and I believe kids would love this poriyal too. The sweetness of carrot, protein rich beans and peas and leafy cabbage makes this poriyal so enticing.

Tips for making tasty Cabbage Kadamba Curry

1. Do not cook all the vegetable together. Cabbage cooks faster but carrot and beans will take slightly longer. Once the moong dal is half cooked then add carrot and beans. Once these vegetables are half cooked then finally add cabbage.
2. Chop the vegetables finely as possible for this poriyal
3. We need crunchy vegetables hence do not overcook the vegetables.
4. Add the water for cooking only on need basis. Only if you find the water is not sufficient to cook then add few tablespoon of water.

If you like this Cabbage Kadamba curry, then you can also try other Poriyal Varieties

1. Radish Greens Paruppu Usili - Radish Greens are very healthy and nutritious. We can make many yummy recipes with Radish and its greens. This is a simple and tasty Radish Greens Paruppu Usili. Its easy to make and so yummy.
2. Beetroot Thuvaran - Beetroot Thoran is a stir-fry, seasoned with coconut, curry leaves and mustard seeds. This simple stir-fy is a great accompaniment to Sambar / any Kuzhambu varities and also Roti.
3. Chow Chow Poriyal- Chow Chow Poriyal is one of the simple stir-fry and easy to make. Chow Chow along with onion, capsicum and coconut makes this poriyal more interesting. This poriyal goes well with any South Indian main courses like Kuzhambu, sambar or rasam varieties.

Recipe card to make Cabbage Kadhamba Curry

Method with Step by Step Instructions:

SOAKING DAL

• Wash the moong dal thoroughly. Add fresh water and soak the dal for 20 mins.

PREPARING VEGETABLES

• Wash the carrots and beans thoroughly. Peel the carrot and chop it to fine pieces.

• Discard the edges and chop the beans to fine small pieces.

• Chop the cabbage to fine pieces and wash it thoroughly.

TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add hing to the pan.

• Next, add broken red chili, curry leaves and give a mix.

COOKING DAL

• Add ½ cup of water to the pan. Drain water from soaked dal and add it to the pan. Allow the dal to get cooked till its half-cooked.

COOKING VEGETABLES

• Now the dal is half-cooked, add the chopped beans and carrot.

• Sprinkle 1 handful of water. Mix well. Close the pan with lid and allow the veggies to get cooked.

• When the beans and carrots are almost cooked, add the chopped cabbage to the pan.

• Also add green peas, slit green chili and salt.

• Mix well and close the pan with lid. Allow the vegetables to cook completely. Stir the veggies occasionally. All vegetables are chopped finely so they get cooked quickly.

• When the veggies are cooked, add the grated coconut and give a good mix. Switch off the flame.

SERVING

• Relish this delicious Mixed vegetable curry with any Sambar, rasam or curd rice!!!