Cabbage carrot poriyal

A big ball of cabbage sitting in the refrigerator is a great comfort for me when that week's grocery shopping got postponed unavoidably. Cabbage side dishes are plenty in my draft and here is one.

Recipe courtesy / memories: My sulochana aachi . I remember her telling mom to prepare this cabbage poriyal, whenever they both arrange for some family get-together.  Indian ThaLi meal (platter) may need  'n' number of side dishes.  So if we can prepare a delicious cabbage poriyal, then it will become an inexhaustible side dish resource for that day, even if you run out of a few dishes :) I like her views,  social skills, home management techniques very much. So no wonder, her favorite cabbage became my favorite too:)

Ingredients:

cabbage  - 150 gm
carrot (1) - 50 gm
channa dhal - 2 tbsp
mustard - 1/2 tsp
curry leaf - 1 sprig
onion - 1/2
salt - to taste
oil - 1 tsp
cumin- 1/2 tsp
freshly shredded coconut - 2 tbsp
green chilly - 1
ginger - 1/2 inch

Method:

Soak the channa dhal for sometime and cook it by putting in boiling water.
(or) Microwave it for 2 minutes along with 1/4 cup water.
Finely chop the onion, chilly, ginger, curry leaf and keep aside.
Finely chop the cabbage and carrot (tiny squares). Keep aside.
Heat a wok with a tsp of oil and let the mustard crackle. Then add the chopped onion, chilly, ginger, curry leaf and stir well. Let the onion wilt (1 minute).Immediately add the finely chopped cabbage, carrot and stir well. Add the cooked channa dhal along with any left over water(not much) and cook covered (3 minutes). Don't let it brown. Let all the water evaporate. Finally add required salt, cumin, shredded coconut, mix well and switch off.

Cabbage carrot poriyal is ready!

Serving suggestions:

serve as side dish with sambar rice or any rice or roti.
Serves 3 people.