Cabbage Poriyal - South Indian Side Dish

Step 1: Boil Cabbage

Boil water in a pan, add salt, and then tip in the finely chopped cabbage. Stir, cover, and cook for just one boil. Ensure not to overcook the cabbage to keep it crunchy.

Step 2: Strain Cabbage

Once the cabbage has boiled for a minute, strain it immediately to remove excess water and set it aside.

Step 3: Prepare Tempering

Heat 2 tablespoons of oil in a pan. Once hot, add the tempering ingredients: 1/2 teaspoon urad dal, 1 teaspoon mustard seeds, and 2-3 pinches of asafoetida (hing). Reduce the flame and let them crackle until the urad dal changes color.

Step 4: Add Aromatics and Turmeric

Add 1-2 dry red chillies and 1 sprig of curry leaves to the tempering. Stir well. Then, add 1/8 teaspoon of turmeric powder and mix.

Step 5: Combine with Cabbage

Add the boiled and strained cabbage to the pan with the tempering. Stir with a spatula to ensure all ingredients are well combined.

Step 6: Adjust Seasoning and Simmer

Check the salt and add more if required. Cover the pan and let it simmer for a few minutes until any remaining moisture dries up.

Step 7: Add Coconut and Serve

Finally, add 2-3 tablespoons of grated coconut and mix it thoroughly with the cabbage. Your Cabbage Poriyal is now ready to be served as a delicious side dish.

• Do not overcook the cabbage; it should remain crunchy.

• Lemon juice can be added at the end for an optional tangy flavor.

• This poriyal can be made with many different vegetables like beans or carrots.