Description

Cabbage Poriyal is a classic South Indian vegetarian dish, a vibrant and flavorful stir-fry made with finely chopped cabbage, lentils, and aromatic spices. It's a quick and healthy side dish, perfect for adding a touch of freshness and texture to any meal.

Ingredients

Main Ingredients

• 1/2 medium Cabbage (finely shredded or chopped)
• 2 tablespoons Toor Dal (Split Pigeon Peas) (soaked for 15-20 minutes (optional, helps with digestion))
• 1/4 cup Fresh Coconut (grated)

For Tempering (Thalippu)

• 2-3 tablespoons Oil (preferably coconut oil or any vegetable oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Black Gram Lentils)
• 1/2 teaspoon Cumin Seeds
• 1 sprig Curry Leaves
• 2-3 Green Chillies (slit, adjust to taste)
• 1-2 Dry Red Chillies (broken into two, optional)
• 1/4 teaspoon Asafoetida (Hing)

Seasoning

• 1/4 teaspoon Turmeric Powder
• Salt (to taste)

Instructions

1. Finely shred or chop the cabbage. Wash thoroughly and drain any excess water.
2. If using toor dal, drain the soaked dal.
3. Heat oil in a large pan or kadai over medium heat.
4. Add mustard seeds. Once they splutter, add urad dal and cumin seeds. Fry until the urad dal turns golden brown.
5. Add curry leaves, green chillies, and dry red chillies (if using). Sauté for a few seconds.
6. Add asafoetida and give it a quick stir.
7. Add the drained toor dal (if using) and sauté for 1-2 minutes until slightly softened.
8. Add the chopped cabbage, turmeric powder, and salt to taste. Mix well with the tempering.
9. Cover the pan and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the cabbage is tender but still retains a slight crunch. Avoid adding water as the cabbage will release its own moisture.
10. Once the cabbage is cooked, add the grated fresh coconut and mix gently.
11. Cook for another 1-2 minutes, allowing the flavors to meld. Do not overcook after adding coconut.
12. Remove from heat and serve hot.