Cabbage Poriyal

This Cabbage poriyal is a simple and healthy side dish for your lunch. This poriyal is an easy way to use cabbage. It's best to use fresh cabbage for this poriyal because the chopped leaves become slightly tender and medium crunch when prepared in this way. Do not over cook the cabbage,  as it produces an unpleasant smell to the whole dish. If you don't have time to grind the coconut paste, just garnish with fresh coconuts. After cooking the cabbage the final process is very simple. As we have already cooked the cabbages do not keep it in the flame for a long time. You can also add a pinch of turmeric powder while stir frying. Now let's see how to prepare this Cabbage poriyal with step by step photos.

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Cabbage Poriyal - How to prepar Cabbage poriya with step by step instructions | Easy lunch side dish recipes | Cabbage recipes


Cabbage Poriyal Recipe

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This Cabbage poriyal is a simple and healthy side dish for your lunch.

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 200 grams cabbage
  • 1 medium onion, finely chopped (optional)
  • 2 green chillies
  • 1/4 tsp turmeric powder
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • 2 tsp oil
  • salt to taste
For coconut paste
  • 4 tbsp grated coconut
  • 2 small onions
  • 1 garlic clove
  • 1/2 tsp cumin
Cooking Directions
  1. Rinse the cabbage and remove the outer leaf. Slice the cabbage into half and separate into small wedges. For each wedge thinly slice the cabbage into strips using a sharp knife.
  2. Grind the coconut, onion, garlic clove and cumin coarsely.
  3. Add the chopped cabbage into a vessel with 1/2 cup of water. Cook the cabbage on medium heat. Stir them frequently to avoid burns.
  4. Transfer the cooked cabbage into the bowl. If there is water, gently squeeze the cabbage with your palm. Allow the cabbage to cool down. Add the ground coconut paste.
  5. Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and green chillies. Stir them for a few minutes.
  6. Next, add the cooked cabbage, required salt and turmeric powder.
  7. Stir them well for a few minutes and add some fresh curry leaves and turn off the heat. Transfer the poriyal to the serving bowl.

Cabbage Poriyal with step by step photos


Rinse the cabbage and remove the outer leaf. Slice the cabbage into half and separate into small wedges. For each wedge thinly slice the cabbage into strips using a sharp knife. Whenever I prepare cabbage poriyal, my husband cuts the cabbage uniformly without any solid pieces. He assists me for cutting the vegetables.

Grind the coconut, onion, garlic clove and cumin coarsely.

Add the chopped cabbage into a vessel with 1/2 cup of water. Cook the cabbage on medium heat. Stir them frequently to avoid burns.

Transfer the cooked cabbage into the bowl or plate. If there is water, gently squeeze the cabbage with your palm. Allow the cabbage to cool down. Add the ground coconut paste and mix them well.


Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and green chillies. Stir them for a few minutes.



Next, add the cooked cabbage, required salt and turmeric powder. Stir them well for a few minutes and add some fresh curry leaves and turn off the heat. Transfer the poriyal to the serving bowl.


Simple and healthy Cabbage poriyal is ready to serve. If you have leftover poriyal prepare cabbage oothapam for your dinner. To add some protein to this poriyal, you can add cooked lima beans or chick peas or green peas.
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