Cabbage Carrot Poriyal

Cabbage  is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts. Cabbage heads generally range from 0.5 to 4 kilograms, and can be green, purple and white. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger.It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC.

Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they've been steamed. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage.

Researchers now realize that cabbages contain different patterns of glucosinolates. Cabbage in general—but also Savoy cabbage in particular—turns out to be an especially good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research. In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits. Now I am going to cook a Poriyal with cabbage and carrot.

                                    Cabbage Carrot Poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Cabbage - 1.5 cups

Carrot - 3/4th cup

Salt - needed

Coriander leaves - few

Onion - 1 no

Gralic - 2 nos (or) Garlic powder - 1/4tsp

Turmeric powder - 1/4 tsp

Green chilly -1 no

Curry leaves - 1 strand (optional)

Oil - 1 tbsp

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                                                     To Temper:
Red chilly - 1 no

Mustard - 1/4tsp

Cumin - 1/4 tsp

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 Method:

• First chop the cabbage and carrot finely.Chop the onions and green chillies also finely.
  
• Now take a pan and add oil. Add the tempering ingredients when the oil turns hot. Now add the onions and green chillies and saute well. Add salt and saute.
  
• Now when the onion has got cooked well add turmeric powder, garlic and mix well. Then add the chopped vegetables and mix well. Saute it for 5mins and then add 1/2 glass water and allow it to get cooked with lid closed.
  
• After 15 mins check for the salt and add coriander leaves. The water should have been evapourated fully and the cabbage should have been cooked well. And the raw smell gone off.
  
• The poriyal is ready to be served with Lunch !!!