Cabbage Poriyal is a simple and easy south Indian curry. ‘Poriyal‘ as explained in my previous post – beetroot poriyal is a south Indian curry recipe that uses grated coconut. Poriyal is normally made with any sweet or mild flavored vegetable like beetroot, beans, carrots, ridge gourd etc.
For this cabbage poriyal recipe, I used cabbage. Since this is a no spice or less spicy recipe, it pairs excellent with south Indian sambar. Whenever I make my homemade sambar masala, I prepare sambar with any of these simple poriyal recipes. Cabbage poriyal can also be eaten with roti and phulka. I love poriyal with phulka and any pickle or achaar along with curd. It is soo good 🙂
Cabbage is a lovely low calorie vegetable. It is perfect to prepare for healthy low calorie dinners or even like a starter – cabbage rolls. There are other cabbage recipes in the blog – cabbage kofta, cabbage raita.
The amount of coconut you use depends on your interest. I use 1/3 cup to serve 2 people, but you can adjust it accordingly. For this recipe, you can even add mutter or green peas or even aloo or potato. Make sure you add fresh grated coconut (frozen is also fine), but do not use the dried coconut, it doesn’t taste good with this recipe.
I am actually not a big fan of cabbage, so I find cabbage poriyal a perfect way to eat this vegetable since the actual cabbage flavor is masked by the flavors of the seasoning and coconut.
If you are interested in such easy and quick recipes, you can check my easy tomato curry, stir fried eggplants, aloo baingan, tofu bhurji, dates curry.
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Serves: 2 |
Cooking time: 20 mins |
Ingredients:
Cabbage – 1 cup (shredded or finely chopped)
Coconut, grated – 1/3 cup
Curry leaves – 6-8
Whole dry red chili – 2
Chana dal or senagapappu – 1 tsp
Mustard seeds – ½ tsp
Hing or asafoetida – ¼ tsp
Coriander leaves – to garnish
Salt – to taste
Oil – 1 tbsp
Procedure:
- Heat oil in a pan and once hot, add the chana dal, mustard seeds and hing. Let them splutter.
- Then add the curry leaves and dry red chili and fry for few seconds.
- Then add the cabbage and give a gentle mix.
- Add salt and cook covered till the cabbage is well cooked.
- Finally add the grated coconut and combine well. Remove from heat.
- Garnish with coriander leaves and more coconut just before serving.
I love serving cabbage poriyal with sambar, majjiga pulusu (yogurt stew) and pappu chaaru. Since poriyal is very mildly spiced it goes well with any spicy rice items like bisibelle bath and it even tastes great with roti, chapati or phulka.
