Cabbage poriyal
Cabbage poriyal, from above
VegVeganTamil Nadu

Cabbage poriyal

Proof that cabbage just needed better friends: coconut, mustard and curry leaves.

20 minTime
2 gProtein each
mildSpice
One plate, many names3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
109kcalsame
2 gproteinsame
4 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cabbage½ medium, finely shredded
Fresh grated coconut⅓ cup
Coconut oil1 tbsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Chana dal (split chickpeas)1 tsp
Dried red chilli1, broken
Green chilli1, slit
Curry leaves1 sprig
Asafoetidaa pinch
Turmeric (ground turmeric)a pinch
Salt¾ tsp

Method

4 steps
  1. 1Heat the coconut oil. Add mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and asafoetida.
  2. 2Add the cabbage, turmeric and salt. Toss, sprinkle a little water, cover and cook on medium.
  3. 3Uncover and cook off any liquid. Add the coconut, toss for a minute and switch off.
  4. 4Taste, adjust the salt and serve warm with sambar or rasam rice.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Cabbage poriyal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Ellu sadam20 min
Bread or rice Verkadalai sadam20 min
With a main Pepper rasam20 min
With a main Vatha kuzhambu30 min
To drink Neer mor8 min
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