My 172nd recipe, "Cabbage Poriyal", a simple, healthy and flavorful South Indian side. This yet again is a recipe which is not in my favorites list. Before marriage, I do not really know when I stopped loving cabbage. I am sure that it is not due to its taste. It should most probably be due to the headaches I used to get soon after eating cabbage. All changed after marriage. Cabbage is one of RK's very favorite veggie. And it has probably traveled through the genes, since it is my FIL's favorite too. He attributes cabbage to benefit your kidneys and helps you keep away from nasty kidney stones. Whenever there is a festival to be celebrated in RK's house, the meal would always include a wonderful sambar, potato curry and this lovely cabbage poriyal. With an understanding of the greatness of the cabbage, when I tasted the cabbage for the first time after marriage, it tasted so wonderful. I did not get the headache again. Seems like, it was the mind, playing some nasty tricks all the while. Though this is a very simple poriyal, the flavor is amazing and extremely delicious. The jeera, chilli and coconut contributes mainly in enhancing the natural flavor of the cabbage. It is the perfect side to have along with rice and any spicy south Indian kuzhambu 🙂
- Oil - 1 tsp
- Mustard seeds - ½ tsp
- Chana dal - 1 tsp
- Broken Urad dal - ½ tsp
- Jeera - ½ tsp
- Curry leaves - 1 sprig
- Green chilli - 1 large finely chopped
- Garlic - 4 cloves sliced
- Onion - ½ medium sliced
- Cabbage - ½ medium finely chopped or sliced
- Salt - ¼ tsp adjust per taste
- Grated coconut - 2 tsp
- First heat a large pan with oil and add the mustard seeds. Once it splutters, add the chana and urad dal. Once the dal start to change color add the jeera, curry leaves, green chilli and continue to saute until the dals turns golden brown in color.
- Now add the garlic, onion and saute until the onion turns translucent.
- Add the cabbage, salt and saute for 1 min. Cook covered in medium flame for about 5 mins until the cabbage is cooked. Increase the flame to high and saute for 1-2 mins until the cabbage is completely dry.
- Add the coconut and mix well. Turn off the flame.
- Serve hot as a side for rice and gravy.
Notes | FAQ
- Slightly under cook the cabbage. It would taste good if it still slightly crunchy.
- Coconut is optional, however I strongly recommend adding since it gives a wonderful flavor to the poriyal.
- You can also use dry red chilli instead of green chilli.