Cabbage And Capsicum Poriyal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal and curry leaves.
• STEP 2.Add chopped cabbage and capsicum to the pan and sauté for a few minutes until they are slightly cooked.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well and cook for another 5-7 minutes until the vegetables are tender.
• STEP 4.Garnish with freshly grated coconut and serve hot as a side dish with rice or roti.

Cooking Tips

• Make sure to chop the cabbage and capsicum into small, even-sized pieces for even cooking.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For added flavor, you can also add a pinch of asafoetida (hing) while tempering the mustard seeds.

Storage and Serving

• Cabbage and capsicum poriyal is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the poriyal in a pan or microwave before serving.