Red, White and Green Poriyal

Green Cabbage is a good source of fiber and folic acid. It is also low in Sodium and is considered a negative calorie food. It has always been one of my favourite veggies so mom never had trouble getting them inside my system. Lucky me, hubby dearest is a big cabbage lover too. Surprisingly enough, both of us like it in the same cooked but crunchy consistency. This recipe just provides that. Also, I added some carrots and peas to the recipe since those are the least used veggies in our home and I am always in the verge of somehow incorporating it in our regular subjis.

Ingredients:

Cabbage - Cut into thin strips (3 cups)
Carrots - Cubed (1 cup)
Peas - 1/2 cup (thawed, if using fresh boil them to half consistency)
Oil - 1 tbsp

Seasoning:

Mustard - 2 tsps
Urad Dal - 1 tbsp
Curry leaves
Salt to taste
Turmeric & Hing
Sambar Powder - 1/2 tbsp

Note: If u don't have sambar powder available mix 1/2 tsp jeera powder, 1 tsp dania powder, 1/2 tsp red chilli powder, 1/4 tsp finely ground black pepper powder.

Method:

• Heat oil in Kadai and add mustard seeds. When they pop add Urad Dal, Turmeric, Hing and Curry leaves.
• When Urad dal turns light brownish, add Cabbage. Saute for a minute. Now add carrots and peas and saute for another minute.
• Add about 1/2 cup of water to the veggies. Cover the lid and reduce the flame to low, allowing veggies to cook (this maintains the crunchiness unlike boiling them in microwave). This should take about 5. Overcooking might make them soggy.
• When the veggies are cooked and half crunchy open the lid and stir them to evaporate the last bit of water.
• Now add sambar powder and salt and cook for another 3 minutes stirring once or twice.
• Enjoy with rice.