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.
Shreya – Yes, the cooking time is much less, however, I think not adding water at all will make it taste more “sharp”. Water usually dilutes flavours a bit no? Also, adding peas or carrot is a lovely idea too, I normally do that for thoran. Should have added some peas to this, the poriyal would have looked prettier in the pics 😀
Hi Naga, nice entry to the events! Love the picture, and the recipe is slightly different from the way i make it, the order i should say, after step 2, i add the cabbage in and do not add water at all, and let the cabbage cook covered, later add coconut mix well and leave for another 2-3 minutes. This method appeals to me because I am sure the overall cooking time is less:-) Oh, I usually add peas or grated carrot to this, and just made it yesterday. A calls it carrot-cabbage noodles:D Will be trying your method next time I make cabbage poriyal
Love the snaps and perfect with curd rice, sambar and rasam looking lovely nags.
I love this curry from childhood …..
nice click nags ….
I think that this (poriyal/thoran) is the only thing I make with cabbage.:)
The office cafeteria in B’lore used to make this. Didn’t know the name though
Cabbage Poriyal looks so mouth watering…..and what a nice click!
This is one of my favorite dish!!Thanks for swending it to the event…
I love love cabbage like this, it was a very often dish in our lunch box when i was in school, whcih was ofcourse decades and decades ago, better to be quiet about them then 🙂 i mean the decades
Love the red bowl. And this looks like a different recipe.