cabbage poriyal

<p class="p1">This cabbage poriyal/cabbage thoran is simple, quick and<span class="Apple-converted-space">  </span>easy side dish, mildly spiced with exotic flavours and on your table under 10 minutes.</p>

Cabbage Poriyal

cabbage

onion (chopped)

coconut (grated)

green chilli

dry red chilli

mustard seeds

urad dal

coconut oil

water

salt

Heat coconut oil in sauce pan/kadai. Add mustard seeds once its splutters, add urad dal fry for 10 to 20 seconds.

Add chopped onion, salt fry till the onions turns translucent.

Add sliced green chilli, fry for few seconds.

Then in goes chopped cabbage.Stir and cook for 3 minutes

Add water, cover and cook for another 5 minutes. Stirring occasionally.

Once the cabbage is cooked, add grated coconut.Stir the cabbage for 1 minute.

Cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine.

sesame oil

pearl onions (or shallots or ¼ cup sliced pearl onions

curry leaves

turmeric powder ((ground turmeric))

asafoetida ((hing))

coconut

coriander leaves, (chopped)

Peel and remove the top skin from the cabbage. Rinse.&nbsp;

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.

preparation

Heat 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Lower the flame and add 1/2 tsp mustard seeds and crackle them.

Once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.

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.

Then add ¼ cup sliced pearl onions (sambar onions) or shallots. You can also use 1/4 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.

Saute for a minute.

Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir well.

making tempering for cabbage poriyal

Then add the shredded cabbage. Also season with salt.

Stir and mix again very well.

Add ¼ cup of water. Stir again.

Then cover the pan with a tight lid. On a low flame simmer the cabbage till its cooked.

Check after every 5 to 6 minutes and give a stir.

If the water has dried up and the cabbage is not cooked, sprinkle some more water. Cover and continue to cook.

Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.

Then add 3 tbsp grated coconut and mix very well.

Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.

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.

making cabbage poriyal

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Top 2 cabbage poriyal recipes from across the web

The most viewed cabbage poriyal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cabbage Poriyal

Cabbage Poriyal

The most viewed cabbage poriyal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine