Cabbage Dry Curry / Cabbage Poriyal

I love cabbage, be it cabbage parrpu usili or cabbage kootu or simple cabbage poriyal. This cabbage poriyal pretty much goes with any dish like sambhar or kaara kuzhambu or vathal kuzhambu. Usually on weekdays I make cabbage kootu like any other kootus. But over weekend, I prefer cabbage poriyal and I do it pretty elaborately. I don’t microwave or pressure cook the cabbage for poriyal. Also as a small twist, I grind coconut and ginger and add it to the poriyal.  

Here is the recipe…

 CabbagePoriya

Ingredients:

  • Half of medium sized cabbage, finely chopped
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Green chillies – 2 (finely chopped)
  • Salt – 1.5 tsps (adjust according to taste)
  • Coconut – 1/2 cup grated or 2 big pieces finely chopped (2 chillu in tamil)
  • Ginger –  1 inch piece
  • Water – 1/4 cup

Steps:

  • Heat a pan or kadai (with lid) and add oil.
  • Once the oil is hot add mustard seeds, urad dhal and channa dhal.
  • As they start to splutter, add the green chillies.
  • Let it fry for a minute and then add chopped cabbage.
  • Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
  • Now add salt and cover it again and let it cook for 2 minutes.
  • Now remove the lid and let it cook till all the water gets evaporated.
  • If you are using grated coconut, grate the ginger and add it to the poriyal. No need to grind. You are using fresh coconut pieces, grind it along with ginger and add it.
  • After adding the coconut mixture, let it cook for couple minutes and thats it.

CabbageDryCurry

Garnish it with curry leaves and cilantro and serve with any rice.

Notes:

  • Instead of grinding ginger and coconut, you can add grated coconut and finely chopped ginger.
  • Adjust the salt and spices according to your preference.
Cabbage Dry Curry / Cabbage Poriyal
A dry curry prepared with cabbage with fresh ground coconut and ginger and this is a great accompaniment for sambar or rasam rice.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Half of medium sized cabbage, finely chopped
  2. Oil - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Urad dhal - 1 tsp
  5. Channa dhal - 1 tsp
  6. Green chillies - 2 (finely chopped)
  7. Salt - 1.5 tsps (adjust according to taste)
  8. Coconut - 1/2 cup grated or 2 big pieces finely chopped (2 chillu in tamil)
  9. Ginger - 1 inch piece
  10. Water - 1/4 cup
Instructions
  1. Heat a pan or kadai (with lid) and add oil.
  2. Once the oil is hot add mustard seeds, urad dhal and channa dhal.
  3. As they start to splutter, add the green chillies.
  4. Let it fry for a minute and then add chopped cabbage.
  5. Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
  6. Now add salt and cover it again and let it cook for 2 minutes.
  7. Now remove the lid and let it cook till all the water gets evaporated.
  8. If you are using grated coconut, grate the ginger and add it to the poriyal. No need to grind. You are using fresh coconut pieces, grind it along with ginger and add it.
  9. After adding the coconut mixture, let it cook for couple minutes and thats it.
  10. Garnish it with curry leaves and cilantro and serve with any rice.
Notes
  1. Instead of grinding ginger and coconut, you can add grated coconut and finely chopped ginger.
  2. Adjust the salt and spices according to your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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