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You are here: Home / Dry Vegetarian Side Dishes / Cabbage Poriyal Recipe | Cabbage Curry Recipe

Cabbage Poriyal Recipe | Cabbage Curry Recipe

February 18, 2020 43 Comments

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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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By nags Filed Under: Dry Vegetarian Side Dishes, Tamil Recipes, Uncategorized

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Comments

  1. Yeshwanth

    August 31, 2010 at 10:51 pm

    super thanks for sharing ….

    Reply
  2. Sakshi

    April 1, 2010 at 1:25 pm

    This is the only way I like cooked cabbage…awesome!! The red bowl is gorgeous.

    Reply
  3. Sharmila

    April 1, 2010 at 1:25 pm

    I love cabbage only when prepared with this South Indian tempering. Never added hing to it though. 🙂

    Reply
  4. Lena Rashmin Raj

    April 1, 2010 at 1:25 pm

    healthy food…nice click…i had uploaded cabbage poriyal wth carrot in my blog..wth few difference..i hope u w;l go through dat..

    Reply
  5. Kitchen Flavours

    April 1, 2010 at 1:25 pm

    My version is bit similar except the addition of coconut and himg….Will try this version…..Looks yummy….

    Reply
  6. Superchef

    April 1, 2010 at 1:25 pm

    liked the addition of asafoetida to the poriyal..love the flavour of it and wondering why i never thought of it!

    Reply
  7. Vishali

    April 1, 2010 at 1:25 pm

    Cabbage Poriyal looks so mouth watering…..and what a nice click!

    Reply
  8. Pavithra

    April 1, 2010 at 1:25 pm

    Love the snaps and perfect with curd rice, sambar and rasam looking lovely nags.

    Reply
  9. Nags

    April 1, 2010 at 1:25 pm

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

    Reply
  10. Anonymous

    May 27, 2009 at 7:48 am

    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

    Reply
  11. Nags

    May 27, 2009 at 7:49 am

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

    Reply
  12. tigerfish

    May 25, 2009 at 11:30 am

    I believe I have tried this dish but I did not know the name 🙂

    Reply
  13. Mahimaa's kitchen

    May 15, 2009 at 9:25 pm

    I skip step 1 and do step 2 and 3 directly…

    Reply
  14. jayasri

    May 14, 2009 at 11:08 pm

    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…..

    Reply
  15. rekhas kitchen

    May 14, 2009 at 6:05 pm

    yum yum this one is my all time favorite your pic. are tempting me a lot.

    Reply
  16. Marta

    May 14, 2009 at 5:00 pm

    Oh wow, this looks like an increadibly tasty, quick and healthy side dish!
    Thanks for sharing it 🙂

    Reply
  17. Ashwini

    May 14, 2009 at 2:43 pm

    Looks delicious. Love this with curd rice.

    Reply
  18. himabindu

    May 14, 2009 at 10:07 am

    Thanks Nags. I would try those two recipes and let you know.

    Reply
  19. Jeena

    May 14, 2009 at 9:55 am

    This looks delicious my hubby loves cabbage he would wolf it down. 🙂

    Reply
  20. Parita

    May 14, 2009 at 7:23 am

    Hmmm cabbage poriyal looks delicious…even i used to think that thoran and poriyal are one and the same 🙂

    Reply
  21. Veggie Food Journal

    May 14, 2009 at 4:55 am

    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.

    Reply
  22. A_and_N

    May 14, 2009 at 3:02 am

    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 😛

    Reply
  23. meeso

    May 13, 2009 at 9:59 pm

    I love this dish… so yummy!

    Reply
  24. Nags

    May 14, 2009 at 1:44 am

    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 😀

    Reply
  25. Shreya

    May 13, 2009 at 3:13 pm

    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

    Reply
  26. Pavithra

    May 13, 2009 at 3:12 pm

    Love the snaps and perfect with curd rice, sambar and rasam looking lovely nags.

    Reply
  27. Kalyani

    May 13, 2009 at 1:39 pm

    I love this curry from childhood …..
    nice click nags ….

    Reply
  28. TBC

    May 13, 2009 at 1:10 pm

    I think that this (poriyal/thoran) is the only thing I make with cabbage.:)

    Reply
  29. Bong Mom

    May 13, 2009 at 12:33 pm

    The office cafeteria in B’lore used to make this. Didn’t know the name though

    Reply
  30. Vishali

    May 13, 2009 at 12:05 pm

    Cabbage Poriyal looks so mouth watering…..and what a nice click!

    Reply
  31. PJ

    May 13, 2009 at 11:39 am

    This is one of my favorite dish!!Thanks for swending it to the event…

    Reply
  32. Happy cook

    May 13, 2009 at 11:00 am

    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

    Reply
  33. Divya Vikram

    May 13, 2009 at 5:53 pm

    Love the red bowl. And this looks like a different recipe.

    Reply
  34. himabindu

    May 13, 2009 at 5:15 am

    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).

    Reply
  35. Superchef

    May 13, 2009 at 4:54 am

    liked the addition of asafoetida to the poriyal..love the flavour of it and wondering why i never thought of it!

    Reply
  36. Kitchen Flavours

    May 13, 2009 at 4:11 am

    My version is bit similar except the addition of coconut and himg….Will try this version…..Looks yummy….

    Reply
  37. Lena Rashmin Raj

    May 13, 2009 at 3:27 am

    healthy food…nice click…i had uploaded cabbage poriyal wth carrot in my blog..wth few difference..i hope u w;l go through dat..

    Reply
  38. Sharmila

    May 13, 2009 at 2:43 am

    I love cabbage only when prepared with this South Indian tempering. Never added hing to it though. 🙂

    Reply
  39. Sakshi

    May 13, 2009 at 2:33 am

    This is the only way I like cooked cabbage…awesome!! The red bowl is gorgeous.

    Reply
  40. Prathibha

    May 13, 2009 at 2:25 am

    hmm…comfort food…perfect for rice n roti..I also prepare in the same way..

    Reply
  41. Sharmilee! :)

    May 13, 2009 at 4:03 am

    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!

    Reply
  42. Nags

    May 13, 2009 at 2:47 am

    yeah, actually, the hing is my own addition. I love the flavour it gives 🙂

    Reply
  43. Nags

    May 13, 2009 at 2:34 am

    Each time I post anything in the red bowl, its a hit 😀 And to think this is the cheapest bowl I own!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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