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.
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..
My version is bit similar except the addition of coconut and himg….Will try this version…..Looks yummy….
liked the addition of asafoetida to the poriyal..love the flavour of it and wondering why i never thought of it!
Cabbage Poriyal looks so mouth watering…..and what a nice click!
Love the snaps and perfect with curd rice, sambar and rasam looking lovely nags.
I think I should alter the recipe steps cuz I have to agree your method is simpler! Thanks for the lovely comment 🙂
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
I think I should alter the recipe steps cuz I have to agree your method is simpler! Thanks for the lovely comment 🙂
I believe I have tried this dish but I did not know the name 🙂
I skip step 1 and do step 2 and 3 directly…