Cabbage Poriyal Recipe

Cabbage Poriyal Recipe - How To Make Cabbage Poriyal

AuthorAnkita
RatingDifficultyBeginner

An introduction To Cabbage Poriyal :

Cabbage poriyal recipe is a popular cabbage stir fry from the South Indian cuisine and it is a plain curry made of cabbage by adding some simple spices in it.

   Poriyal is one of the indispensable items in a typical South Indian meal and it is made of different vegetables like beans, carrot, radish, bitter gourd, banana stem etc and cabbage comes under the category. It is versatile as it goes well with any South Indian main dish like sambhar, rasam, kootu, aviyal, mor kuzhambu, kara kuzahmbu or thuvayal and known for its simplicity.

    Cabbage poriyal recipe is a complete vegan food made of cabbage, coconut, onion and regular spices. It goes well not only with rice but also with roti or chapathi and any spicy South Indian curry. In North India, roti with cabbage poriyal is common for lunch in hotels and as well as at homes and it is a little spicy. In kerala, it is called as cabbage thoran with a slight variation in style and condiments. People prefer to make this dish often not only because it is abundantly available throughout the year but it is also very easy to prepare and mostly liked by all.

   Cabbage poriyal recipe is one of the Indian recipes with minimal spices and that is indeed a rare thing because Indian recipes are known for its aromatic spicy condiments. Cabbage poriyal is one such simple recipe which retains the original flavour of cabbage as such even after cooking.

   The golden brown urad dhal and chana dhal give a crunchy texture to the poriyal , while the cumin seeds and coconut flakes just gives a subtle aroma. It is liked by many and you can see this item commonly in the lunch menu of any hotel or restaurants in the South.A South Indian wedding is never complete without a grand meals and this cabbage poriyal is one of the major items in any traditional menu.

     You can just give a bowl of this poriyal with a dash of sugar for kids as after school snack as it is a powerhouse of many vitamins like vitamin B1,B2,B6 and C. It also has minerals like Iron, potassium and folate. It is also rich in fibre and antioxidants and also manages the blood sugar levels in our body. Moreover, it is rich in silicon and sulphur which are known as `beauty minerals` that retains the nutrition and excretes the waste from the body cells, thereby paving way for a clear skin. Therefore, it is essential to introduce cabbage to children at a very early age to enjoy its benefits to the fullest. To start with, you can try out with this simple recipe.

Let us see the simple method of preparing this famous cabbage poriyal recipe in typical South Indian style.

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cabbage poriyal recipe
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients Required To Make Cabbage Poriyal

Vegetables Required To Make Cabbage Poriyal Recipe
 250 g Fresh Cabbage
 1 cup coconut (fresh & grated)
For Tempering The Cabbage Poriyal Recipe
 1 tsp Mustard Seeds
 ½ tsp Cumin Seeds
 ¼ tsp White Urad Dhal (broken)
 ½ tsp Chana Dal
 1 Sprig Curry Leaves
 2 Green Chillies
 1 Pinch Asafoetida
Common Ingredients Required To Make Cabbage Poriyal Recipe
 1 tsp Peanut Oil
 Rock Salt as Required
 Water as Required
For Garnishing
 Few Coriader Leaves

How To Make Cabbage Poriyal Recipe

Chop and Grate
1

Wash and clean the cabbage and cut it into thin slices with a knife or grate it in a grater. Similarly, grate the coconut and keep it aside. Slit the green chillies into two and remove the coriander leaves from its stalks.

Do The Tempering
2

Place a saucepan in the stove and keep it in medium flame. When it is heated, add a teaspoon of peanut oil or sesame oil and when it is heated, just scatter over a teaspoon of mustard seeds to it.

3

When it starts to splutter, tip in half a teaspoon of jeera seeds to it. Now drop two slit green chillies and quarter teaspoon of urad dhal and stir in

4

Just leave them for a few seconds and finally sprinkle the curry leaves along with a pinch of hing or asafoetida.

Blitz The Cabbage For Cabbage Poriyal Recipe
5

Now add the grated cabbage into the saucepan along with the required amount of rock salt and stir well.

6

Splash a few drops of water if necessary and pop the lid on and lower the flame.

7

Before closing the lid ensure that you have placed the ladle in between the saucepan and the lid.

8

Let it cook approximately for about 5-7 minutes.

9

Just open the lid and see whether the cabbage has been cooked almost.

10

You need not cook it to the full as it will be tasty if the poriyal is a bit crunchy.

11

At this stage, tip in the freshly grated coconut to it and toss over the cabbage poriyal with the ladle.

Finish With Coriander
12

Garnish it with some chopped coriander leaves and now the delicious cabbage poriyal is ready to eat.

13

Serve it with hot raw or steamed rice with sambhar, rasam, kootu and the sumptuous cabbage poriyal.

Some Ideas To Follow To Make Cabbage Poriyal :

  • As it is quite bland you can give it for kids when you have just started introducing vegetables to them.
  • It is the best dish to give for elderly people who would like to eat non-spicy foods.
  • And it is suitable to give for people who recover from illness along with a pepper rasam and soft mushy rice.
  • You can also replace the green chilli with dried red chilli if you want it to be less spicy.
  • You can also combine this with French beans, green peas and carrots to make it more delicious and colourful.
  • It is one of the easiest recipes and much suited for a beginner which can be done in minutes.

Tips and Tricks :

  • As much as possible always prefer fresh cabbage rather than frozen ones.
  • Similarly choose fresh coconut over tinned ones for better taste.
  • As much as possible prefer steam cooking to retain the nutrients of the vegetable.
  • Do not add water as it will spoil the entire taste of the cabbage poriyal recipe. Sprinkle a little if necessary.
  • Peel off one or two of the outer layers of the cabbage as it may contain pesticides and soak the remaining portion in hot water for five minutes before you chop the cabbage.
  • When you cover the cabbage for steaming, just place a ladle inbetween the saucepan and the lid in order to avoid discolouration of the cabbage.
  • Cabbage tastes its best only when it is a bit crunchy. And therefore it is enough if you cook them partially.

Ingredients

Vegetables Required To Make Cabbage Poriyal Recipe
 250 g Fresh Cabbage
 1 cup coconut (fresh & grated)
For Tempering The Cabbage Poriyal Recipe
 1 tsp Mustard Seeds
 ½ tsp Cumin Seeds
 ¼ tsp White Urad Dhal (broken)
 ½ tsp Chana Dal
 1 Sprig Curry Leaves
 2 Green Chillies
 1 Pinch Asafoetida
Common Ingredients Required To Make Cabbage Poriyal Recipe
 1 tsp Peanut Oil
 Rock Salt as Required
 Water as Required
For Garnishing
 Few Coriader Leaves

Directions

Chop and Grate
1

Wash and clean the cabbage and cut it into thin slices with a knife or grate it in a grater. Similarly, grate the coconut and keep it aside. Slit the green chillies into two and remove the coriander leaves from its stalks.

Do The Tempering
2

Place a saucepan in the stove and keep it in medium flame. When it is heated, add a teaspoon of peanut oil or sesame oil and when it is heated, just scatter over a teaspoon of mustard seeds to it.

3

When it starts to splutter, tip in half a teaspoon of jeera seeds to it. Now drop two slit green chillies and quarter teaspoon of urad dhal and stir in

4

Just leave them for a few seconds and finally sprinkle the curry leaves along with a pinch of hing or asafoetida.

Blitz The Cabbage For Cabbage Poriyal Recipe
5

Now add the grated cabbage into the saucepan along with the required amount of rock salt and stir well.

6

Splash a few drops of water if necessary and pop the lid on and lower the flame.

7

Before closing the lid ensure that you have placed the ladle in between the saucepan and the lid.

8

Let it cook approximately for about 5-7 minutes.

9

Just open the lid and see whether the cabbage has been cooked almost.

10

You need not cook it to the full as it will be tasty if the poriyal is a bit crunchy.

11

At this stage, tip in the freshly grated coconut to it and toss over the cabbage poriyal with the ladle.

Finish With Coriander
12

Garnish it with some chopped coriander leaves and now the delicious cabbage poriyal is ready to eat.

13

Serve it with hot raw or steamed rice with sambhar, rasam, kootu and the sumptuous cabbage poriyal.

Cabbage Poriyal Recipe

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