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 RecipeServes 2-3Ingredients:Shredded cabbage – 2 cupsGrated coconut – 1/2 cup (fresh or frozen)Dry red chillies – 2 to 3Oil – 1 tbspMustard seeds – 1/2 tspChana 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 pinchCurry leaves – a fewSalt – to tasteHow 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.
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…..
yum yum this one is my all time favorite your pic. are tempting me a lot.
Oh wow, this looks like an increadibly tasty, quick and healthy side dish!
Thanks for sharing it 🙂
Looks delicious. Love this with curd rice.
Thanks Nags. I would try those two recipes and let you know.
This looks delicious my hubby loves cabbage he would wolf it down. 🙂
Hmmm cabbage poriyal looks delicious…even i used to think that thoran and poriyal are one and the same 🙂
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.
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 😛
I love this dish… so yummy!