Cabbage poriyal recipe with step by step photos – Lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine. A vegan recipe.
I often make poriyals and a veggie roast, when I make sambar or rasam. I choose to make them as an 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. Or you can use onions instead of pearl onions.
By now I have shared quite a number of poriyal recipes like Beetroot poriyal, Beans poriyal and Vendakkai poriyal.
Most poriyal recipes are easy and quick to prepare. Even a beginner can make them easily.
You can serve it as a side dish with sambar-rice or rasam-rice combo. Or you can have it with roti, plain paratha or lachha paratha or with bread slices.
How to make cabbage poriyal
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
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 and 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.
TIP: Chana dal (Bengal Gram) 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 (hing).
9. Stir well.
Making cabbage poriyal
10. Then add the shredded cabbage. Also, season with salt as required. Stir and mix again very well.
11. Add ¼ cup of 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 so that the cabbage does not get burnt.
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. You can also have it with Indian flatbreads like roti, plain paratha or with bread. It can also be packed in a tiffin box.
More Cabbage recipes
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Cabbage Poriyal
By Dassana Amit
Ingredients
- 350 grams cabbage or 4 cups tightly packed chopped or shredded cabbage
- 2 tablespoon sesame oil
- 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
- ½ teaspoon mustard seeds
- 1 teaspoon husked split black gram (urad dal)
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing)
- ¼ cup water or add as required
- 3 to 4 tablespoon grated fresh coconut
- 2 tablespoon coriander leaves, chopped
- salt as required
Instructions
preparation
- 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 ¼ 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 ¼ 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 ¼ cup of 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. It can also be served with roti or plain paratha or with bread. It can also be packed in lunch box.
Notes
- The recipe can be doubled or tripled.
Nutrition Info Approximate values
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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.