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Cabbage Kadamba Curry | Mixed Vegetable Poriyal Recipe
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5 from 4 votes

Cabbage Kadhamba Curry | Mixed Vegetable Curry

Cabbage Kadhamba curry is one of the tasty poriyal made using Cabbage, Beans, Carrot and moong dal. This is one of the popular poriyal usually served as part of the Tamil Brahmin marriage feasts. It's very colorful, appetizing and nutritious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Poriyal
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 71kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 3 Cups Cabbage Finely chopped
  • 1 Cup Beans Finely chopped
  • 1 Cup Carrots Finely chopped
  • ¼ Cup Green Peas
  • ¼ Cup Moong Dal 1 Cup - 250ml
  • ¼ Cup Grated Coconut
  • 1½ teaspoon Salt adjust as needed
  • 2 no Green Chili Slit

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 sprig Curry Leaves
  • 3 nos Red Chili
  • 1 Pinch Asafoetida (Asafetida / Hing)

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!!!

Video

Notes

  1. We can add green chili instead of red chili 
  2. Moong dal adds a nice crunchy flavor the poriyal, but we can skip

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 4.4g | Protein: 1.7g | Fat: 5.1g | Sodium: 15.2mg | Potassium: 147.4mg | Fiber: 2.4g | Calcium: 33.5mg | Iron: 0.7mg