cabbage poriyal (Fry) recipe


cabbage poriyal (Fry) recipe

lightly spiced, sauteed and steamed cabbage recipe from south indian cuisine.

i often make poriyals and a veggie roast, when i make sambar or rasam. i choose to make them as a accompanying side dish, since they taste good with sambar-rice combo and they are also easy to prepare. this cabbage poriyal recipe uses pearl onions, but you can even skip them.

by now i have shared quite a number of poriyal recipes – raw banana poriyal, beetroot poriyal, french beans poriyal, okra poriyal and beetroot carrot poriyal recipe.

if you are looking for more cabbage recipes then do check cabbage kofta, cabbage thoran, cabbage upkari, cabbage foogath, cabbage coleslaw and cabbage vada recipe.

cabbage poriyal recipe below:


step by step cabbage poriyal recipe:

1. peel and remove the top skin from the cabbage. rinse. quarter the cabbage and blanch in hot water for 20 minutes. then shred cabbage or chop it. i used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

shredded cabbage for cabbage poriyal

2. 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.

mustard for cabbage poriyal recipe

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

dal for cabbage poriyal recipe

4. saute the urad dal till it starts changing color.

dal for cabbage poriyal recipe

5. the urad dal should become a maroonish color. saute on a low flame, so that the urad dal does not get burnt. chana dal can be added instead of urad dal. if adding chana dal, then soak them for 30 minutes in hot water. drain and then saute them while tempering, instead of urad dal.

urad dal for cabbage poriyal recipe

6. 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.

onions for cabbage poriyal recipe

7. saute for a minute.

onions for cabbage poriyal recipe

8. then add ¼ tsp turmeric powder and a pinch of asafoetida.

turmeric for cabbage poriyal recipe

9. stir well.

making cabbage poriyal recipe

10. then add the shredded cabbage. also season with salt.

11. stir and mix again very well.

cabbage for cabbage poriyal recipe

12. add ¼ cup water. stir again.

water for cabbage poriyal recipe

13. then cover the pan with a tight lid. on a low flame simmer the cabbage till its cooked.

making cabbage poriyal recipe

14. check after every 5 to 6 minutes and give a stir.

making cabbage poriyal recipe

15. if the water has dried up and the cabbage is not cooked, sprinkle some more water (about 3 to 4 tablespoons). cover and continue to cook.

making cabbage poriyal recipe

16. in the below pic, the cabbage has cooked and become tender. there should be no water in the poriyal before you proceed to the next step.

making cabbage poriyal recipe

17. add 3 to 4 tbsp grated fresh coconut.

coconut for cabbage poriyal recipe

18. stir very well.

making cabbage poriyal recipe

19. lastly add 2 tbsp chopped coriander leaves. this step is optional and you can skip the coriander leaves.

coriander for cabbage poriyal recipe

20. stir and serve cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice.

cabbage poriyal



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