Cabbage Poriyal

Transform your everyday cabbage into a flavorful South Indian delight with this easy and aromatic Cabbage Poriyal recipe! This vibrant side dish features finely shredded cabbage sautéed with mustard seeds and urad dal, infused with the earthy flavors of curry leaves, turmeric, and a hint of asafoetida. Finished with a generous sprinkle of freshly grated coconut, Cabbage Poriyal boasts a delicate balance of spice and sweetness. Ready in just 25 minutes, this healthy, gluten-free, and vegan-friendly dish pairs perfectly with steamed rice and sambar, making it the ultimate accompaniment for an authentic Indian meal. Perfect for busy weeknights or a festive spread, this dish is a simple way to elevate humble cabbage with bold, irresistible flavors.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Cabbage
• 50 grams Coconut, grated
• 2 units Green chilies
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black gram)
• 10 leaves Curry leaves
• 2 tablespoons Oil
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.25 teaspoon Asafoetida (hing)
• 50 milliliters Water

Directions

Step 1

Start by removing the outer leaves of the cabbage if they are wilted or damaged. Cut the cabbage into quarters and remove the core. Slice the cabbage thinly to get fine shreds.

Step 2

Finely chop the green chilies and set them aside.

Step 3

In a large pan or skillet, heat the oil over medium heat. Once the oil is hot, add the mustard seeds.

Step 4

When the mustard seeds begin to splutter, add the urad dal and sauté until the dal turns golden brown.

Step 5

Add the chopped green chilies and curry leaves. Sauté for a few seconds until the curry leaves become crisp.

Step 6

Add the asafoetida and turmeric powder to the pan and stir quickly.

Step 7

Now, add the shredded cabbage to the pan, followed by salt. Stir well to coat the cabbage with the spices.

Step 8

Add water to the pan and cover with a lid. Let the cabbage cook on low heat for about 5-7 minutes until it is soft, stirring occasionally.

Step 9

Remove the lid and continue to cook for another 2 minutes, stirring frequently to evaporate any remaining water.

Step 10

Add the grated coconut into the pan and mix well with the cabbage.

Step 11

Cook for another minute, allowing the flavors to meld together.

Step 12

Remove the pan from heat. Taste and adjust salt if necessary.

Step 13

Transfer the cabbage poriyal to a serving bowl and serve hot as a side dish with rice and sambar or any other Indian meal.

Nutrition Facts

Serving size	(679.0g)

Amount per serving	% Daily Value*
Calories	603.3

Total Fat 46.7g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2469.4mg	0%
Total Carbohydrate 45.2g	0%
Dietary Fiber 19.8g	0%
Total Sugars 21.0g
Protein 10.9g	0%

Vitamin D 0IU	0%
Calcium 254.4mg	0%
Iron 5.5mg	0%
Potassium 1287.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 6.8%

Carbs: 28.0%