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Kadamba Poriyal | Cabbage curry

April 10, 2018 By Vidya Srinivasan 1 Comment

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kadamba  Poriyal | mixed veg poriyal  | cabbage thengai curry with step by step pictures and video recipe. Check out the Kadamba poriyal and If you like the video pls SUBSCRIBE to my channel

 kadamba  Poriyal | mixed veg portal | cabbage thengai curry is quick south Indian dry side dish recipe in Instant pot. Almond flour is used instead of coconut for this curry. This Vegan dry mixed  vegetable side goes well with rice. Kadhamba curry can be made within 10 minutes, and is perfect for busy mornings.

My almond flour madness continues, but this time I did not make a sweet. Ever since I started buying Almond flour from Costco, I have been using almond flour a lot in cooking. Initially I used it because I had a big packet in my pantry, but over a period of time I started using it regularly and my family didn’t feel much taste difference.

One day when I made kadamba Poriyal   I took out coconut from the freezer, but I was in a hurry to pack hubby’s lunch, so used little almond flour and we all liked it. If used in a small quantity Almond flour is one great replacement for coconut in poriyal, Kootu, Sambar, kurma etc.

After few trial and error this is my version of Watery and non watery vegetable combo kadamba  Poriyal in a Instant pot. I have used 1 tsp of coconut oil for tempering. If you are ready to skip it this curry can be made oil-free. I have used natural pressure release technique. There won’t be any burning of veggies. Sometimes if the lid is opened after a longtime there might be some extra water, but if cooked in sauté mode, it will be evaporated in less than a minute.

Kadamba (mixed veg) poriyal is made with a combination of carrot, beans, cabbage and peas. Usually towards the end of the week when my fridge has limited veggies I will go for this. Sometime I will also prepare when I load my fridge with veggies.

In our home rice is a must for lunch. Thinking about rice accompaniment and side is one of big confusion. I usually make 6 category of dry vegetable side dish.
Varuval (fry) like potato, arbi, plaintain
Thengai (coconut) based curry
Usli

Onion based curry Avarakkai, capsicum (coming next in TMF)
Thengai Podi Curry

Almond Flour
Nuts Curry

 Dry Curry recipe collection in TMF

Almond flour recipe collection

Cabbage kootu

Brussels sprouts curry

Sprouts thokku

Instant Pot Mixed Vegetable Curry | Kadhamba Kai Poriyal

Quick south Indian style mixed vegetables dry side dish in Instant pot. Almond flour is used instead of coconut for the curry. Vegan dry vegetable side goes well with rice. Kadhamba curry can be made within 10 minutes is perfect for busy morning.
5 from 1 vote
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Course: Poriyal
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Author: Vidya Srinivasan

Ingredients

  • Cabbage- 1 cup
  • Carrot - 1/2 cup
  • Beans - 1/2 cup
  • Peas - 1/3 cup
  • Water - 2 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • sugar pinch
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/8 tsp
  • Channa dal - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Green chili - 2
  • Curry leaves - few
  • Asofetida - generous pinch

Instructions

  • Turn on IP in sauté mode add oil and when the oil is hot add ingredients under “to temper” and let it crackle. Turn off the IP
  • Add all the other ingredients one by one; mix well. Cook in manual mode - high temperature for one minute. Release the pressure manually
  • Mix well and add almond flour

Video

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Notes

  1. Grated Coconut can be added instead of almond flour 
  2. Adjust the spice according you your tasteRed chilli can be used if green chilli 
  3. The recipe works for any
    quantity
  4. Regular cabbage can be used instead of purple cabbage
  5.  Turn off the IP before adding veggies else veggies might stick to the pan
  6.  If you see some extra water in veggies cook in sauté mode for a minute 
  7. Chop vegetables into smaller pieces
  8.  If you want to release the pressure manually cook for 2 minutes and release 
  9. If you skip tempering Poriyal can be made zero oil
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Cabbage- 1 cup

Carrot – 1/2 cup

Beans – 1/2 cup

Peas – 1/3 cup

Water – 2 tsp

Turmeric powder – 1/8 tsp

Salt – as needed

Sugar – pinch

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/8 tsp

Channa dal – 1/2 tsp

Urad dal – 1/2 tsp

Green chili – 2

Curry leaves – few

Asofetida – generous pinch

Method:

  • Turn on IP in sauté mode add oil and when the oil is hot add ingredients under “to temper” and let it crackle. Turn off the IP
  • Add all the other ingredients one by one; mix well. Cook in manual mode –  in sealing high temperature for one minute. Release the pressure immediately 

  • Mix well and add almond flour

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Filed Under: Almond flour Recipes, Instant pot, Poriyal | Curry | Fry, Side Dish Tagged With: almond, coconut, cooker, curry, electric, flour, Indian, instant, ip, poriyal, pot, pressure, Quick, Tmf, traditionallymodernfood, Vegan, vidya

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Capsicum Curry | Capsicum Subzi »

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  1. Ellu Sadam | Sesame Seed Rice says:
    April 11, 2018 at 10:15

    […] Jump to Recipe […]

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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