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

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 kofta
• cabbage thoran
• cabbage rice
• cabbage paratha
• cabbage vada

cabbage poriyal

4.58 from 7 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.

Course:side dish

Cuisine:south indian, tamil nadu

Servings:3 to 4

Calories:167kcal

Author:dassana

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.

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.

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

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

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.

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.

7. saute for a minute.

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

9. stir well.

making cabbage poriyal

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

11. add ¼ cup water. stir again.

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

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

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.

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.

16. add 3 to 4 tbsp grated fresh coconut.

17. stir very well.

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

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

namaste, i am dassana

dassana

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.