Cabbage Poriyal
Recipe: https://recipestripper.com/recipes/23c9f4d0-548f-4ae4-9118-64f4b5b9f553
Original source: https://www.vegrecipesofindia.com/cabbage-poriyal-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2015/11/cabbage-poriyal-recipe-1.jpg

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.
Yield: 3
Prep time: PT15M
Cook time: PT25M
Total time: PT40M

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

Instructions
1. [Preparation] Peel and remove the top skin from the cabbage. Rinse.
2. [Preparation] 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. [Making tempering] Once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.
5. [Making tempering] 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. [Making tempering] 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. [Making tempering] Saute for a minute.
8. [Making tempering] 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. [Making cabbage poriyal] Stir and mix again very well.
11. [Making cabbage poriyal] Add ¼ cup of water. Stir again.
12. [Making cabbage poriyal] Then cover the pan with a tight lid. On a low flame simmer the cabbage till its cooked.
13. [Making cabbage poriyal] Check after every 5 to 6 minutes and give a stir.
14. [Making cabbage poriyal] If the water has dried up and the cabbage is not cooked, sprinkle some more water. Cover and continue to cook.
15. [Making cabbage poriyal] Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.
16. [Making cabbage poriyal] Then add 3 tbsp grated coconut and mix very well.
17. [Making cabbage poriyal] Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.
18. [Making cabbage poriyal] 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.