Cabbage Poriyal is a simple stir fry dish, a South Indian preparation, very popular in Tamil Nadu. Both healthy and nutritious, this side dish is a very quick recipe with fresh grated coconut added to the end product. I also added some peanuts and coriander leaves, which is purely optional.
It is almost similar to Cabbage Thoran, another kerala speciality. Onions may be added if preferred. It can be relished as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.
- 1 small size cabbage, shredded
- 1-2 tbsp. oil
- 2 dry red chilies
- 1 tsp. mustard seeds
- 1 tbsp. chana dal
- 1 tsp. split urad dal
- 2 slit green chilies
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tbsp. roasted peanuts (opt)
- salt to taste
- 1/2 cup fresh grated coconut
- 2-3 tbsp. coriander leaves, chopped (opt)
Heat oil in a pan and temper with mustard seed and dry red chilies. After it stops spluttering, add the chana dal, urad dal, green chilies, asafoetida and curry leaves. Sauté for a few seconds.
Add the cabbage, roasted peanuts, salt and 1/4 cup water. Cover and cook on a low flame till done. Stir at intervals.
Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.
Heat oil & temper with mustard seed and dry red chilies. Then add chana
dal, urad dal, green chilies, asafoetida & curry leaves. Sauté few seconds.
Add cabbage, roasted peanuts (opt), salt & 1/4 cup water.
Cover & cook on a low flame till done. Stir at intervals.
Switch off the flame. Add coconut & coriander leaves (opt).
Serve with rice or chapattis. It goes very well with curd-rice or sambar-rice.
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