Cabbage Poriyal Recipe
Cabbage Poriyal is a traditional dish from the state of Tamil Nadu, South India. It is a simple and nutritious dish made by sautéing shredded cabbage with a blend of spices and herbs. The dish is a staple in South Indian households, and it is typically served as a side dish with rice or roti.Cabbage Poriyal is a delicious, healthy, and versatile dish that can be enjoyed by the whole family. Whether you are in a rush or have time to savor your meal, this dish will satisfy your cravings and leave you feeling nourished and satisfied.
Ingredients
- 500 grams Cabbage finely shredded
- 60 grams coconut
- 15 grams urad dal
- 15 grams mustard seeds / rai
- 2 dried red chilli broken into halves
- 5 grams turmeric powder
- 15 grams coconut oil
- 10-12 curry leaves
- 5 grams Asafoetida / hing
- Salt
Instructions
Preparation
- Wash and Dry: Begin by thoroughly washing the cabbage. Drain all the excess water and let it dry.
- Shred: Once dried, shred the cabbage finely using a sharp knife or a food processor.
- Grate Coconut: Take a fresh coconut and grate it to get the required quantity.
Cooking
- Tempering: In a pan, heat the oil. Once the oil is hot, add mustard seeds. When they begin to splutter, add urad dal. Fry until the dal becomes golden brown.
- Spices: Add the broken dry red chilies and curry leaves. Fry for a few seconds until the aroma fills the air. Sprinkle the asafoetida.
- Add Cabbage: Mix in the finely shredded cabbage. Stir well, ensuring it's coated with the tempering.
- Turmeric and Salt: Add turmeric powder and salt. Mix thoroughly.
- Cook: Cover the pan with a lid and let it cook on a low flame. Occasionally stir to ensure even cooking and to prevent it from sticking to the bottom.
- Add Coconut: Once the cabbage is cooked (it should retain a slight crunch), add the freshly grated coconut. Mix well and cook for another 2-3 minutes.
Notes & Tips
- Variety in Coconut: You can also use desiccated coconut if fresh coconut is not available, but the taste of fresh coconut is preferable.
- Adjusting Spiciness: The number of dry red chilies can be adjusted according to your preference for heat.
- Serving Suggestion: Cabbage Poriyal tastes best when served hot. It pairs beautifully with both rice and flatbreads.
- Oil Choice: Coconut oil enhances the authentic taste of this dish, but if unavailable, any vegetable oil will work.
- Adjust the amount of dry red chillies according to your preference for heat.
- Cabbage Poriyal can also be made with other vegetables like carrots, beans, or cauliflower for added nutrition and flavor.
- Adding grated coconut at the end of the cooking process can also add a nice flavor and texture to the dish.
- Some variations also include the use of mustard seeds and urad dal for added flavor and texture
Nutrition Information (Note: Approximate)
Nutrition Facts
Cabbage Poriyal Recipe
Amount per Serving
Calories
167
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
29
mg
1
%
Potassium
406
mg
12
%
Carbohydrates
16
g
5
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
436
IU
9
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
30
mg
150
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.3
mg
15
%
Vitamin C
130
mg
158
%
Vitamin E
1
mg
7
%
Vitamin K
102
µg
97
%
Calcium
89
mg
9
%
Iron
3
mg
17
%
Magnesium
44
mg
11
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.