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You are here: Home / Dry Vegetarian Side Dishes / Cabbage poriyal recipe, South Indian cabbage poriyal

Cabbage poriyal recipe, South Indian cabbage poriyal

November 1, 2022 5 Comments

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Cabbage poriyal recipe: learn how to make cabbage poriyal, a simple vegetarian (vegan, actually) South Indian dry curry with cabbage, coconut, and spices. Poriyal can be made with a variety of vegetables and goes great with rice and curry.

cabbage poriyal recipe, how to make cabbage poriyalPin

I tend to make cabbage thoran more often than cabbage poriyal but the key advantage to a poriyal is that you don’t have to grind the coconut while for thoran, in my opinion, the coarse grinding of coconut with jeera and shallots and green chillies males all the difference in taste. Some weekends, we just crave a simple South Indian meal and a bowl of hot rice with mor kuzhambu and poriyal hits the right spot. Using a food processor for chopping up the cabbage makes this a very quick task and you can get the poriyal from vegetable to plate in less than 30 mins. Chopping cabbage by hand is a messy job so I avoid that if I can help it.

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If you’d rather try a Kerala-style thoran, then check out this cabbage thoran recipe or this carrot beetroot thoran. I also really like this eggplant poriyal that uses roasted spices and is amazingly flavourful.

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Cabbage Poriyal Recipe

nags
Cabbage poriyal recipe, a simple Tamil
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dry Vegetarian Side Dish
Cuisine Indian
Servings 2 -4

Ingredients
  

  • 4 cups of cabbage chopped fine
  • 1 tbsp of chana dal / kadalai paruppu soaked in warm water for 10 mins
  • 2 tsp of oil
  • 1/2 tsp of black mustard seeds
  • 10 curry leaves
  • 1/2 tsp of cumin powder optional
  • 1/2 cup of sliced shallots or onions
  • 1/4 tsp of turmeric powder
  • 2 green chillies sliced (I used one red chilli and one green)
  • 1/4 cup of grated coconut

Instructions
 

  • Chop the cabbage and set aside.
  • Heat the oil in a pan and add the mustard seeds. When they pop, add the soaked chana dal and shallots/onions. Fry until the onions turn soft - about 3 mins.
  • Then, add the turmeric, curry leaves, red and green chillies, saute for another minute.
  • Add the chopped cabbage along with the cumin powder, curry leaves, and some salt. The salt helps bring out the moisture in the cabbage and allows it to cook in its own juices.
  • Mix well
  • Add about 2 tbsp water and cook covered for 7-8 mins until the cabbage is cooked but not mushy.
  • Give it a good stir. You can also stir once in between when it's cooking in the closed pan, just to ensure even cooking. Keep flame low and it will steam up in its own water and the little you have added. If the poriyal is too moist at this stage, just let it cook down in the open pot while being stirred now and then.
  • Finally add the grated coconut on top and more salt if needed. Mix well and remove from flame.
  • Serve warm with rice and any curry.

Step by Step Cabbage Poriyal Recipe:

1. Chop the cabbage and set aside.

cabbage poriyal recipe-how to make cabbage poriyal-4Pin

2. Heat the oil in a pan and add the mustard seeds. When they pop, add the soaked chana dal and shallots/onions. Fry until the onions turn soft – about 3 mins.

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3. Then, add the turmeric, curry leaves, red and green chillies, saute for another minute.

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4. Add the chopped cabbage along with the cumin powder, curry leaves, and some salt. The salt helps bring out the moisture in the cabbage and allows it to cook in its own juices.

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Mix well

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5. Add about 2 tbsp water and cook covered for 7-8 mins until the cabbage is cooked but not mushy.

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Give it a good stir. You can also stir once in between when it’s cooking in the closed pan, just to ensure even cooking. Keep flame low and it will steam up in its own water and the little you have added. If the poriyal is too moist at this stage, just let it cook down in the open pot while being stirred now and then.

cabbage poriyal recipe-how to make cabbage poriyal-8Pin

6. Finally add the grated coconut on top and more salt if needed. Mix well and remove from flame.

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Serve warm with rice and any curry. It goes particularly well with onion pulusu or kara kuzhambu or even the combination I used in the meal pictured, with rice and buttermilk kulambu.

Cabbage poriyal keeps well if refrigerated for up to 2 days.

For Cabbage Poriyal recipe in Tamil, Hindi, Marathi, Kannada, Telugu, etc, please use the Google Translate button in the sidebar.

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

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Comments

  1. driegieters

    May 24, 2020 at 11:56 pm

    5 stars
    Just made this and I gobbled up a whole bowl of the poriyal. It was absolutely glorious, I will make it again soon!

    Reply
  2. pugal

    February 1, 2017 at 3:22 pm

    Instead of kadalai paruppu can i use moong dal (ciru paruppu/pasi paruppu)

    Reply
    • nags

      February 7, 2017 at 6:09 pm

      yes you can 🙂

      Reply
  3. Joylin Pinto

    October 22, 2016 at 7:25 am

    5 stars
    Thank you for this recipe… It turned out so tasty… Loved it.. Just like its made in South India… 🙂

    Reply
    • nags

      October 22, 2016 at 5:34 pm

      thank you Joylin

      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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