Cabbage Poriyal


Visit the Indian Food Glossary for information on the ingredients in this recipe
Cabbage Poriyal

Anyone wishing to explore the wide and creative arrays of colors, flavors and textures that make up south Indian cuisine could not do much better than to pick up a copy of Chandra Padmanabhan's lavish and informative Dakshin cookbook. A large assortment of exotic and beautifully illustrated dal, rice and vegetable dishes are clearly explained and … most importantly … delicious every time.


Cabbage PoriyalCabbage Poriyal
Recipe by
Adapted from Dakshin: Vegetarian Cuisine from South India
Cuisine: South Indian
Published on February 27, 2009

Simple, warm and spicy cabbage cooked south Indian style

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Ingredients:
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal or yellow split peas
  • 2 teaspoons olive oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dried whole red chili
  • 1/2 teaspoon asafetida
  • small handful of fresh or dried curry leaves
  • 2 fresh green chilies, slit down the side lengthwise
  • 1 lb (450 g or 4 cups) green cabbage, finely chopped
  • 1/2 cup green peas, fresh or frozen and defrosted
  • 2 tablespoons water
  • 2 tablespoons unsweetened dried shredded coconut
  • 1/2 teaspoon sea salt, or to taste
Instructions:
  • Thoroughly rinse the urad dal and chana dal under running water in a fine-meshed strainer and set aside to drain.

  • Heat a large saucepan or wok over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dals, brown mustard seeds, cumin seeds, dried red chili, asafetida and curry leaves.

  • As soon as the mustard seeds begin to pop, less than a minute and as little as a few seconds, add the green chilis and stir for a few seconds. Now stir in the cabbage, green peas and water. Turn down the heat to low, cover, and cook until the cabbage is warmed and just slightly tender, about 10 minutes.

  • Remove from heat, add the coconut and salt, and mix thoroughly. Serve hot or warm.

Makes 4 servings

6 comments:

Usha said...

I have heard so much about this book, I really need to check it out...cabbage poriyal is one of my faves, looks perfect :-)

Heidi / Savory Tv said...

That looks amazing, delicious, and exotic, thank you!

Ivy said...

Cabbage poriyal sounds delicious.

Miri said...

Cabbage poriyal is a favourite with me....your recipe is so right for a mildy flavoured steam cooked poriyal!

One suggestion, I started cutting cabbage when I was 15 and helping my mother in the kitchen and I have learnt that cutting it lengthwise into thin shreds and then turning it around and cutting it fine the other way ensures really finely chopped cabbage, which cooks in a matter of minutes and so retains all the flavor!

eatme_delicious said...

Thanks for the cookbook recommendation - I'll have to check that one out! This dish looks yummy. I never buy cabbage but randomly bought some a couple of weeks ago and loved it so I'll be buying it more often!

Rumela said...

I just bought cabbage and I am planning on making them this week. I will let you know! this is such a nice and interesting treat. I ve never heard of it before but sounds delicious. thank you for shearing your post.