Cabbage Carrot Palya

1. 1

   Prepare Vegetables

   • Rinse the cabbage and carrots thoroughly under running water.
   • Finely chop the cabbage and grate the carrots. Set them aside together in a bowl.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously until they turn golden brown. Be careful not to burn them.
   • Add the slit green chillies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves become crisp and aromatic.
3. 3

   Cook the Palya

   • Add the chopped cabbage and grated carrots to the pan with the tempering.
   • Sprinkle the turmeric powder and salt over the vegetables.
   • Mix everything thoroughly, ensuring the vegetables are well-coated with the spices.
   • Cover the pan with a lid and cook on low heat for 8-10 minutes. The vegetables will cook in their own moisture. Stir occasionally to prevent sticking.
   • Cook until the cabbage is tender but still retains a slight crunch. Avoid overcooking to maintain texture.
4. 4

   Garnish and Serve

   • Turn off the heat. Add the fresh grated coconut and finely chopped coriander leaves to the pan.
   • If using, squeeze the fresh lemon juice over the palya for a tangy finish.
   • Gently mix everything together one last time.
   • Serve the Cabbage Carrot Palya hot as a side dish with rice, sambar, rasam, or with chapatis.

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