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.
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.