Cabbage Poriyal - South Indian Side Dish
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Strain Cabbage
Once the cabbage has boiled for a minute, strain it immediately to remove excess water and set it aside.
Prepare Tempering
Heat 2 tablespoons of oil in a pan. Once hot, add the ingredients: 1/2 teaspoon urad dal, 1 teaspoon mustard seeds, and 2-3 pinches of asafoetida (hing). the flame and let them crackle until the urad dal changes color.
Add Aromatics and Turmeric
Add 1-2 dry red chillies and 1 sprig of curry leaves to the . Stir well. Then, add 1/8 teaspoon of turmeric powder and mix.
Combine with Cabbage
Add the boiled and strained cabbage to the pan with the . Stir with a spatula to ensure all ingredients are well combined.
Adjust Seasoning and Simmer
Check the salt and add more if required. Cover the pan and let it for a few minutes until any remaining moisture dries up.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- This poriyal can be made
This poriyal can be made with many different vegetables like beans or carrots.
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