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cabbage poriyal recipe
cabbage poriyal recipe - lightly spiced, sauteed and steamed cabbage recipe from south indian cuisine.
4.63 from 8 votes
total time:
40minutes

cabbage poriyal recipe with step by step photos – lightly spiced, sauteed and steamed cabbage recipe from south indian cuisine.

cabbage poriyal recipe

i often make poriyals and a veggie roast, when i make sambar or rasam. i choose to make them as a accompanying side dish, since they taste good with sambar-rice combo and they are also easy to prepare.

this cabbage poriyal recipe uses pearl onions, but you can even skip them.

by now i have shared quite a number of poriyal recipes – beetroot poriyal, beans poriyal and ladies finger poriyal.

if you are looking for more cabbage recipes then do check:

cabbage poriyal

4.63 from 8 votes
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
cabbage poriyal recipe - lightly spiced, sauteed and steamed cabbage recipe from south indian cuisine.
cabbage poriyal recipe
Course:side dish
Cuisine:south indian,tamil nadu
Servings:3 to 4
Calories:167kcal

INGREDIENTS FOR cabbage poriyal

(1 CUP = 250 ML)
  • 350 grams cabbage or 4 cups tightly packed chopped or shredded cabbage
  • 2 tablespoon sesame oil (til ka tel)
  • 6 to 7 pearl onions or shallots or ¼ cup sliced pearl onions or shallots or onions
  • 1 to 2 green chilies, chopped or 1 to 2 dry red chilies, deseeded and broken
  • 10 to 12 curry leaves (kadi patta)
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon husked split black gram (urad dal)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • ¼ cup water or add as required
  • 3 to 4 tablespoon grated fresh coconut
  • 2 tablespoon coriander leaves, chopped (dhania patta)
  • salt as required

HOW TO MAKE cabbage poriyal

preparation for cabbage poriyal recipe

  • peel and remove the top skin from the cabbage. rinse. 
  • quarter the cabbage and blanch in hot water for 5 to 10 minutes. then shred cabbage or chop it. i used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

making tempering for cabbage poriyal

  • heat 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. lower the flame and add 1/2 tsp mustard seeds and crackle them.
  • once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.
  • saute the urad dal till it starts changing color. the urad dal should become a maroonish color. saute on a low flame, so that the urad dal does not get burnt.
  • then add 1/4 cup sliced pearl onions (sambar onions) or shallots. you can also use 1/4 cup of finely chopped onions. also add 10 to 12 curry leaves and 1 to 2 green chilies, chopped. you can also use 1 to 2 dry red chilies instead of green chilies.
  • saute for a minute.
  • then add 1/4 tsp turmeric powder and a pinch of asafoetida. stir well.

making cabbage poriyal

  • then add the shredded cabbage. also season with salt.
  • stir and mix again very well.
  • add 1/4 cup water. stir again.
  • then cover the pan with a tight lid. on a low flame simmer the cabbage till its cooked.
  • check after every 5 to 6 minutes and give a stir.
  • if the water has dried up and the cabbage is not cooked, sprinkle some more water. cover and continue to cook.
  • cook till the cabbage becomes tender. there should be no water in the poriyal before you proceed to the next step.
  • then add 3 tbsp grated coconut and mix very well.
  • lastly add 2 tbsp chopped coriander leaves. this step is optional and you can skip the coriander leaves.
  • stir and serve cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice.
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how to make cabbage poriyal recipe

1. peel and remove the top skin from the cabbage. rinse. quarter the cabbage and blanch in hot water for 5 to 10 minutes. then shred cabbage or chop it. i used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

shredded cabbage for cabbage poriyal

preparing tempering for cabbage poriyal

2. heat 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. lower the flame and add ½ tsp mustard seeds and crackle them.

mustard for cabbage poriyal recipe

3. once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.

dal for cabbage poriyal recipe

4. saute the urad dal till it starts changing color.

dal for cabbage poriyal recipe

5. the urad dal should become a maroonish color. saute on a low flame, so that the urad dal does not get burnt. chana dal can be added instead of urad dal. if adding chana dal, then soak them for 30 minutes in hot water. drain and then saute them while tempering, instead of urad dal.

urad dal for cabbage poriyal recipe

6. then add ¼ cup sliced pearl onions (sambar onions) or shallots. you can also use ¼ cup of finely chopped onions. also add 10 to 12 curry leaves and 1 to 2 green chilies, chopped. you can also use 1 to 2 dry red chilies instead of green chilies.

onions for cabbage poriyal recipe

7. saute for a minute.

onions for cabbage poriyal recipe

8. then add ¼ tsp turmeric powder and a pinch of asafoetida.

turmeric for cabbage poriyal recipe

9. stir well.

making cabbage poriyal recipe

making cabbage poriyal

10. then add the shredded cabbage. also season with salt. stir and mix again very well.

cabbage for cabbage poriyal recipe

11. add ¼ cup water. stir again.

water for cabbage poriyal recipe

12. then cover the pan with a tight lid. on a low flame simmer the cabbage till its cooked.

making cabbage poriyal recipe

13. check after every 5 to 6 minutes and give a stir.

making cabbage poriyal recipe

14. if the water has dried up and the cabbage is not cooked, sprinkle some more water (about 3 to 4 tablespoons). cover and continue to cook.

making cabbage poriyal recipe

15. in the below pic, the cabbage has cooked and become tender. there should be no water in the poriyal before you proceed to the next step.

making cabbage poriyal recipe

16. add 3 to 4 tbsp grated fresh coconut.

coconut for cabbage poriyal recipe

17. stir very well.

making cabbage poriyal recipe

18. lastly add 2 tbsp chopped coriander leaves to cabbage poriyal. this step is optional and you can skip the coriander leaves.

coriander for cabbage poriyal recipe

19. stir and serve cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice.

cabbage poriyal


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. I have always loved this cabbage poriyal when I was young in Malaysia but having moved to England, I’ve never made it. Finally I did and it’s so yummy! Compliments from my guests as well! Thanks. Love your website.

      • This was the very first recipe I tried from your site.I was drawn to the lovely step by step pics and my preparation matched exactly.I also appreciate the fact that you mention the quantity of spice powders and other ingredients to be added at each step ,so I don’t have to scroll up unlike other recipes where it is mentioned add all the spice powders.I can also see the trouble that you take to post such perfect recipes.
        This turned out to be so delicious that I had two small bowls of cabbage after finishing my lunch.I have never relished cabbage so much before this.Now I prepare in this way only.In fact I just finished preparing this.
        Thanks a ton for the wonderful job that you do.

      • thank you winnie. poriyals made with coconut with any vegetables taste too good. you can even try with beetroot and green beans.

        this suggestion of adding ingredients measurement was given by a reader. we implemented it and it was received very well by other readers of the blog too. yes i agree one does not have to scroll up and down. it makes preparing the recipe easy.

        thanks again and most welcome.

  2. I have never liked cabbage and green beans. But now that I’m married and need to make nutritious meals for my family I am forced to make these vegetables! But thanks to your poriyal recipe I actually look forward to having cabbage!! My husband calls you the annapurna of our house. Thank you for your great work. It has made life for non cooks like me very simple.

    Regards,
    Teejay

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