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.
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.
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.
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
Just leave them for a few seconds and finally sprinkle the curry leaves along with a pinch of hing or asafoetida.
Now add the grated cabbage into the saucepan along with the required amount of rock salt and stir well.
Splash a few drops of water if necessary and pop the lid on and lower the flame.
Before closing the lid ensure that you have placed the ladle in between the saucepan and the lid.
Let it cook approximately for about 5-7 minutes.
Just open the lid and see whether the cabbage has been cooked almost.
You need not cook it to the full as it will be tasty if the poriyal is a bit crunchy.
At this stage, tip in the freshly grated coconut to it and toss over the cabbage poriyal with the ladle.
Garnish it with some chopped coriander leaves and now the delicious cabbage poriyal is ready to eat.
Serve it with hot raw or steamed rice with sambhar, rasam, kootu and the sumptuous cabbage poriyal.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.