A simple poriyal with Avarakkai / Broad Beans & Muttakos / Cabbage. Any form of curry with cabbage my family loves it! My hubby's favourite vegetable too. It is very easy to make in 15 mins and cutting finely is the time taking job :-) It will go well as a side dish for sambar and rasam rice and can be eaten with rotis too.
INGREDIENTS:
Cabbage - 1/2 cup chopped finely
Avarakkai /
Broad Beans - 1/2 cup chopped finely
Moongdhal - 3 tsp
Grated coconut - 2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 2 break into pieces
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Cut broad beans and cabbage finely and wash well. Heat oil in a kadai / pan splutter mustard seeds add red chillies. Add curry leaves and asafoetida. Add moongdhal. Stir for a sec then add chopped vegetables. Add needed salt. Blend well and a cup of water.
Let the veggies get cooked well and let the water get absorbed. If more water needed for the veggies to cook then add little. When the veggies get cooked add grated coconut. Blend well and turn off the stove.
Serve with any rice or with rotis too.
TIPS:
Follow the same method for beans, peas, mochai carrot and cauliflower too.
Do not add more water then the veggies turn to mushy.
Moongdhal and grated coconut is an optional and any one also can be added.
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