{"id":"23c9f4d0-548f-4ae4-9118-64f4b5b9f553","url":"https://recipestripper.com/recipes/23c9f4d0-548f-4ae4-9118-64f4b5b9f553","source_url":"https://www.vegrecipesofindia.com/cabbage-poriyal-recipe/","title":"Cabbage Poriyal","description":"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.","servings":3,"servings_text":"3","prep_time":"PT15M","cook_time":"PT25M","total_time":"PT40M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2015/11/cabbage-poriyal-recipe-1.jpg","ingredients":[{"text":"350 grams cabbage (or 4 cups tightly packed chopped or shredded cabbage)","item":"cabbage","quantity":350,"unit":"g","preparation":"or 4 cups tightly packed chopped or shredded cabbage"},{"text":"2 tablespoon sesame oil","item":"sesame oil","quantity":2,"unit":"tbsp"},{"text":"6 to 7 pearl onions (or shallots or ¼ cup sliced pearl onions or shallots or onions)","item":"pearl onions","quantity":6,"quantity_max":7,"preparation":"or shallots or 1/4 cup sliced pearl onions or shallots or onions"},{"text":"1 to 2 green chilies, (chopped or 1 to 2 dry red chilies, deseeded and broken)","item":"green chilies,","quantity":1,"quantity_max":2,"preparation":"chopped or 1 to 2 dry red chilies, deseeded and broken"},{"text":"10 to 12 curry leaves","item":"curry leaves","quantity":10,"quantity_max":12},{"text":"½ teaspoon mustard seeds","item":"mustard seeds","quantity":0.5,"unit":"tsp"},{"text":"1 teaspoon husked split black gram ((urad dal))","item":"husked split black gram ((urad dal))","quantity":1,"unit":"tsp"},{"text":"¼ teaspoon turmeric powder ((ground turmeric))","item":"turmeric powder ((ground turmeric))","quantity":0.25,"unit":"tsp"},{"text":"1 pinch asafoetida ((hing))","item":"asafoetida ((hing))","quantity":1,"unit":"pinch"},{"text":"¼ cup water or add as required","item":"water or add as required","quantity":0.25,"unit":"cup"},{"text":"3 to 4 tablespoon grated fresh coconut","item":"grated fresh coconut","quantity":3,"quantity_max":4,"unit":"tbsp"},{"text":"2 tablespoon coriander leaves, (chopped)","item":"coriander leaves,","quantity":2,"unit":"tbsp","preparation":"chopped"},{"text":"salt as required","item":"salt as required"}],"instructions":[{"number":1,"text":"Peel and remove the top skin from the cabbage. Rinse.","section":"Preparation"},{"number":2,"text":"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.","section":"Preparation"},{"number":3,"text":"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.","section":"Making tempering"},{"number":4,"text":"Once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.","section":"Making tempering"},{"number":5,"text":"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.","section":"Making tempering"},{"number":6,"text":"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.","section":"Making tempering"},{"number":7,"text":"Saute for a minute.","section":"Making tempering"},{"number":8,"text":"Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir well.","section":"Making tempering"},{"number":9,"text":"Then add the shredded cabbage. Also season with salt.","section":"Making cabbage poriyal"},{"number":10,"text":"Stir and mix again very well.","section":"Making cabbage poriyal"},{"number":11,"text":"Add ¼ cup of water. Stir again.","section":"Making cabbage poriyal"},{"number":12,"text":"Then cover the pan with a tight lid. On a low flame simmer the cabbage till its cooked.","section":"Making cabbage poriyal"},{"number":13,"text":"Check after every 5 to 6 minutes and give a stir.","section":"Making cabbage poriyal"},{"number":14,"text":"If the water has dried up and the cabbage is not cooked, sprinkle some more water. Cover and continue to cook.","section":"Making cabbage poriyal"},{"number":15,"text":"Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.","section":"Making cabbage poriyal"},{"number":16,"text":"Then add 3 tbsp grated coconut and mix very well.","section":"Making cabbage poriyal"},{"number":17,"text":"Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.","section":"Making cabbage poriyal"},{"number":18,"text":"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.","section":"Making cabbage poriyal"}],"date_published":"2026-10-30T23:38:47.245447+00:00","date_modified":"2026-10-30T23:38:47.245447+00:00"}