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Cabbage Poriyal Recipe | Cabbage Curry Recipe

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In the brinjal poriyal recipe, I had mentioned how I used think that poriyal is just the tamil term for thoran and then later realized there are subtle differences in the recipes. I have posted thoran recipes here before and that’s a very common recipe for almost all thoran dishes I make. TH prefers poriyal since that’s what he is used to. Cabbage poriyal is the most often made in my kitchen. 
Cabbage Poriyal Recipe | Cabbage Curry Recipe
Cabbage Poriyal Recipe
Serves 2-3
Ingredients:
Shredded cabbage – 2 cups
Grated coconut – 1/2 cup (fresh or frozen)
Dry red chillies – 2 to 3
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Chana dal / kadala paruppu / split chickpeas – 1 tsp (you can soak it in warm water for 10 mins if you prefer)
Hing / asafoetida / perungayam – a pinch (optional)
Turmeric powder – a pinch
Curry leaves – a few
Salt – to taste
How to make Cabbage Poriyal:
1. Heat oil in a pan and add mustard seeds, chana dal, curry leaves, red chillies torn into pieces and the hing. Keep the fire of low and make sure the chillies don’t burn.  
2. Once mustard seeds start popping, add the shredded cabbage, grated coconut and turmeric powder to the above and cook closed on medium flame until almost soft. You can sprinkle some water if necessary. Make sure you check the water level in between. Cabbage gives out water when cooking so don’t add too much to begin with.  
3. Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and coconut and the dish becomes dry – about 4-5 mins. 
Serve hot with rice and kuzhambu. 
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  9. I think I should alter the recipe steps cuz I have to agree your method is simpler! Thanks for the lovely comment 🙂

    Reply

  10. I think I should alter the recipe steps cuz I have to agree your method is simpler! Thanks for the lovely comment 🙂

    Reply

  11. Hi Nags: I just stumbled across your blog. Lovely pictures and recipes.

    Like others, I also skip Step 1 and just do Step 2 and Step 3.
    Hing is standard in our poriyals.
    You can make other veggies with this basic recipe (e.g. finely cut green beans).

    My family (and almost everyone I know) loves this recipe. My kids just mix it with plain rice and eat “sabzi-saadam” (to mix Hindi and Tamil words).

    I’ve never understood why some people snob on cabbage, as it is so tasty, nutritious and CHEAP, when such yummy and simple recipes abound.

    All best
    S

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  14. cabbage curry looks grt, it is one of my favourite with chappati…, it is one poriyal done most of the time…, my hubby doesn’t like the smell of it when it is cooking !!, but likes to eat it !!.., nice pictures too…, looks very very yummy…..

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  21. I just read the comments and realised that everybody has their own way of making cabbage poriyal. I usually add little salt as I find cabbage containing it’s own natural salts.

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  22. I love cabbage curry (LOL) and I don’t add water or anything. I’m too lazy. I cut it really thin and throw it in with oil and tadka and let it cook and let out water by itself. That way, I have non soggy but crisp cabbage. And I throw in tons of green chillies 😛

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  23. Shreya – Yes, the cooking time is much less, however, I think not adding water at all will make it taste more “sharp”. Water usually dilutes flavours a bit no? Also, adding peas or carrot is a lovely idea too, I normally do that for thoran. Should have added some peas to this, the poriyal would have looked prettier in the pics 😀

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  26. Hi Naga, nice entry to the events! Love the picture, and the recipe is slightly different from the way i make it, the order i should say, after step 2, i add the cabbage in and do not add water at all, and let the cabbage cook covered, later add coconut mix well and leave for another 2-3 minutes. This method appeals to me because I am sure the overall cooking time is less:-) Oh, I usually add peas or grated carrot to this, and just made it yesterday. A calls it carrot-cabbage noodles:D Will be trying your method next time I make cabbage poriyal

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  33. I love love cabbage like this, it was a very often dish in our lunch box when i was in school, whcih was ofcourse decades and decades ago, better to be quiet about them then 🙂 i mean the decades

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  34. love it!this is how it is made back home.nags, could you tell/blog healthy sandwich recipes. I am looking for desi versions(with some tomato,carrot and sans lettuce,mayo).

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  37. Yup the bowl goes very well for the light color dishes! I hvent started using it…just admiring it in the wardrobe as of now 🙂 Poriyal is simple and healthy one!

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