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.
love it!this is how it is made back home.nags, could you tell/blog healthy sandwich recipes. I am looking for desi versions(with some tomato,carrot and sans lettuce,mayo).
liked the addition of asafoetida to the poriyal..love the flavour of it and wondering why i never thought of it!
My version is bit similar except the addition of coconut and himg….Will try this version…..Looks yummy….
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..
I love cabbage only when prepared with this South Indian tempering. Never added hing to it though. 🙂
This is the only way I like cooked cabbage…awesome!! The red bowl is gorgeous.
hmm…comfort food…perfect for rice n roti..I also prepare in the same way..
Yup the bowl goes very well for the light color dishes! I hvent started using it…just admiring it in the wardrobe as of now 🙂 Poriyal is simple and healthy one!
yeah, actually, the hing is my own addition. I love the flavour it gives 🙂
Each time I post anything in the red bowl, its a hit 😀 And to think this is the cheapest bowl I own!