RecipeStripper

Clean recipe · vegrecipesofindia.com

Cabbage Poriyal

Cabbage Poriyal is a lightly spiced South Indian cabbage dish made with a tempering of mustard seeds, lentils, onions, green chilies and curry leaves. The chopped cabbage is cooked until tender and finished with fresh grated coconut. It is simple, vegan and makes a perfect side dish with rice, sambar or rasam.

Original recipe: vegrecipesofindia.com

Yield:
3 servings
Prep:
15 min
Cook:
25 min
Total:
40 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Cabbage Poriyal

Ingredients

  1. 350 grams cabbage (or 4 cups tightly packed chopped or shredded cabbage)
  2. 2 tablespoon sesame oil
  3. 6 to 7 pearl onions (or shallots or ¼ cup sliced pearl onions or shallots or onions)
  4. 1 to 2 green chilies, (chopped or 1 to 2 dry red chilies, deseeded and broken)
  5. 10 to 12 curry leaves
  6. ½ teaspoon mustard seeds
  7. 1 teaspoon husked split black gram ((urad dal))
  8. ¼ teaspoon turmeric powder ((ground turmeric))
  9. 1 pinch asafoetida ((hing))
  10. ¼ cup water or add as required
  11. 3 to 4 tablespoon grated fresh coconut
  12. 2 tablespoon coriander leaves, (chopped)
  13. salt as required

Instructions

  1. Preparation

    Peel and remove the top skin from the cabbage. Rinse.
  2. Quarter the cabbage and blanch in hot water for 5 to 10 minutes. Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

  3. Making tempering

    Heat 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Lower the flame and add ½ tsp mustard seeds and crackle them.
  4. Once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.
  5. Saute the urad dal till it starts changing color. The urad dal should become a maroonish color. Saute on a low flame, so that the urad dal does not get burnt.
  6. Then add ¼ cup sliced pearl onions (sambar onions) or shallots. You can also use ¼ cup of finely chopped onions. Also add 10 to 12 curry leaves and 1 to 2 green chilies, chopped. You can also use 1 to 2 dry red chilies instead of green chilies.
  7. Saute for a minute.
  8. Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir well.

  9. Making cabbage poriyal

    Then add the shredded cabbage. Also season with salt.
  10. Stir and mix again very well.
  11. Add ¼ cup of water. Stir again.
  12. Then cover the pan with a tight lid. On a low flame simmer the cabbage till its cooked.
  13. Check after every 5 to 6 minutes and give a stir.
  14. If the water has dried up and the cabbage is not cooked, sprinkle some more water. Cover and continue to cook.
  15. Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.
  16. Then add 3 tbsp grated coconut and mix very well.
  17. Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.
  18. Stir and serve cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice. It can also be served with roti or plain paratha or with bread. It can also be packed in lunch box.