South Indian Vegetable Stir-Fry Recipe – Carrots & Cabbage

Last Updated on 2 months by Neha Deshmukh

South Indian Vegetable Stir-Fry Recipe – Carrots & Cabbage

Hey everyone! Today, I’m sharing a super simple, flavorful South Indian vegetable stir-fry that’s become a weeknight staple in my kitchen. It’s quick, healthy, and packed with that lovely South Indian tempering flavor. Honestly, it’s one of those recipes I first made when I was starting to experiment with Indian cooking, and it’s stuck around ever since! It’s perfect with rice and sambar, and a great way to get your veggies in.

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 30 minutes – perfect when you’re short on time. It’s also incredibly versatile; you can easily swap out the vegetables for whatever you have on hand. Plus, the simple tempering (that fragrant spice mix!) makes all the difference. It’s a little burst of South Indian sunshine in every bite!

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 2 medium carrots (about 200g)
• 250 grams cabbage, chopped
• 1 tablespoon peanut oil (or any vegetable oil)
• 0.25 teaspoon mustard seeds
• 0.25 teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, slit
• 2 sprigs curry leaves
• 1 medium onion, chopped
• 1 teaspoon salt (or to taste)
• 2 tablespoons fresh shredded coconut (optional)

Ingredient Notes

Let’s talk about a few key ingredients! The tempering is everything in South Indian cooking. Mustard seeds and cumin seeds are the base, and they really wake up the flavors. Don’t be shy with the curry leaves – they add such a unique aroma.

Traditionally, this kind of stir-fry might use beans, potatoes, or even cauliflower alongside the carrots and cabbage. Feel free to experiment! And the coconut? It adds a lovely sweetness and texture, but it’s totally optional. My grandmother always added it, but my mom sometimes leaves it out – both are delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s steam the veggies. Pop the chopped carrots and cabbage into a pressure cooker with about half a cup of water. Pressure cook for 3 whistles, then let the pressure release naturally. This keeps them tender-crisp.
2. While the vegetables are steaming, heat the peanut oil in a pan over medium heat.
3. Add the mustard seeds. Once they start to splutter (be careful!), add the cumin seeds, dry red chillies, green chillies, and curry leaves. Sauté for about 30 seconds, until fragrant. This is your tempering – smell that amazing aroma!
4. Add the chopped onion and fry until softened and translucent, about 2-3 minutes.
5. Now, add the steamed vegetables and salt. Mix well to combine everything.
6. Cook for another 2-3 minutes, stirring occasionally, so the flavors meld together.
7. If you’re using it, stir in the shredded coconut and remove from the heat.

That’s it! Seriously, so easy, right?

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Keep a close eye on the tempering. Mustard seeds can burn quickly, so lower the heat if needed.
• Adjust the amount of green chillies to your spice preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavor, remove the seeds from the green chillies or use only one. For extra heat, add a pinch of red chilli powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Vegetable Substitutions: Feel free to swap in other vegetables like beans, potatoes, peas, or cauliflower.
• Festival Adaptations: This stir-fry is a wonderful side dish for Onam or Pongal feasts. It adds a lovely fresh element to the heavier dishes.

Serving Suggestions

This stir-fry is best served warm with steamed rice and a side of sambar. It also pairs well with rasam or yogurt. A simple papadum on the side completes the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s honestly just as good the next day!

FAQs

• What is the best way to steam the vegetables for this stir-fry? Pressure cooking is the quickest and easiest method, but you can also steam them in a steamer basket over boiling water.
• Can I make this stir-fry ahead of time? You can steam the vegetables ahead of time and store them in the refrigerator. Then, just quickly stir-fry them with the tempering when you’re ready to serve.
• What kind of rice pairs best with this vegetable stir-fry? A simple steamed white rice is perfect. You could also use brown rice or basmati rice.
• Can I use frozen vegetables in this recipe? Yes, you can! Just make sure to thaw and drain them well before adding them to the pan.
• What is the significance of the tempering in South Indian cooking? Tempering, or tadka, is a fundamental technique in South Indian cuisine. It involves heating spices in oil to release their flavors and then adding them to the dish. It’s what gives South Indian food its distinctive aroma and taste.