Kadamba poriyal | Coleslaw mix stirfry

When life gets to the point of absolute crazy, remember to breathe take a moment and get some veggies in your meals. Harder said than done as the veggies take the longest time to prep than cook. Today I am back with one of my absolute survival hacks from the supermarket aisles. Though I love the farmers market, whole foods etc, when life gets to a point you are literally drowning  some of the veggie packs from aisles are a life saver. What we have is a shredded coleslaw mix that we transform into a quick shredded vegetable stirfry aka kadamba poriyal. Thankfully these packs are he ones that are saving me now with a jet-lagged mind.

What is a coleslaw mix?

The coleslaw mix is a toss of vegetables that make the classic salad recipe. This usually includes shredded cabbage both white and purple that maKe up to about 60 percent and the rest as carrot and a bit of celery. It may include shredded kale as well. Some kits include a salad dressing which you mix in if making the salad. You can omit this dressing, if you are planning to make this kadamba poriyal.

Ingredients to make this kadamba poriyal

Coleslaw mix:as discussed about coleslaw mix is just a mix of shredded vegetables, predominantly cabbages and carrot. The mix is light and easy and can be modified beyond a raw salad easily. I use this mix as salad, stirfry, quick addition to make puli saadam or to make an easy vegetable curry.

Grated coconut: I have used frozen grated coconut to give this recipe a classic South Indian flavour. Dessicated coconuts work well if added along with the veggie mix giving it time to rehydrate a bit. You can swap this for crushed almonds too.

For the tempering: the tempering is done in coconut oil to preserve the classic poriyal aroma. It wouldn’t matter much if you change this to sunflower oil or olive oil. The other ingredients you need are mustard seeds, split black gram dal, curry leaves and red chillies. If you like to add shallots chopped or minced garlic it will add another layer of flavour to the mix. However, this is optional.

Seasoning: Seasoning is just with salt that is sprinkled on the vegetables. NOthing fancy, basic cooking salat will do.

Let’s make shredded vegetable stirfry

Rarely do we not like a stirfried warm salad. Hope this recipe is also something you like making and having repeatedly especially in winter to add to your quick meals veggie balance.

• Into the pan add the ingredients for tempering along with the oil.
• Set this on medium heat and let the mustard seeds crackle.
• Add the shedded vegetable mix, curry leaves and let this stirfry for a minute.
• When the vegetables look wilted, add the coconut and stirfry further till they all come together, but still hold a crunch.

The poriyal is ready.

How can we make kadamba poriyal from scratch?

Kadamba poriyal is nothing but a mix of a bunch of vegetables that make a good combination together to make a stirfry. In this mix that we bought carrot and cabbage (a lot of white and a bit of the purple). You could make your own shred mix with the same. You could dice beans, chayote, carrots to make another combo. Cabbage, peas, carrots and capsicum tastes lovely too. You could play around the combination based on the vegetables you have  and either dice or shred them. The cooking process is pretty much the same.

Serving ideas

The kadamba poriyal can easily be a part of a South Indian meal. However, being more like a warm salad, you can easily add this to a wrap, a quesadilla or just as a salad top with some roasted  nuts or popped chickpeas for crunch.

Stay connected

Hope this coleslaw mix comes in handy for you in this form. If you use the shredded veggie pack in another way, do share. If this hack comes in handy for you, don’t miss to share the idea with friends and family.Do stay on with us, subcribing, visiting often or keeping in touch through social media streams.

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