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    Home » Dry Curries » Cabbage Dry Curry | Cabbage Poriyal

    Cabbage Dry Curry | Cabbage Poriyal

    Posted on August 7, 2014 · Last Updated on September 9, 2020 · By Srividhya G · 3 Comments

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    Cabbage Curry or poriyal – A simple Tamil Nadu style cabbage stir fry or dry curry without onion or garlic. A great side for your sambar rice or any kuzhambu varieties.

    Here comes my steamed cabbage poriyal with coconut in a simple coconut oil tempering. A recipe with minimal ingredients that can be a side for your rice or that can be a salad too.
    CabbagePoriya

    I love cabbage, be it cabbage paruppu 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 as I mentioned above.

    I know chopping cabbage might be difficult during the weekdays. I always chop them during the weekend. Once you have the chopped cabbage, you can prepare this curry in no time. 

    Cabbage Poriyal with Coconut | Muttaikose Poriyal:

    Here is the video of me preparing the poriyal along with Instant Pot sambar. 

    Ingredients:

    • Half of the medium-sized cabbage, finely chopped (approx 9 cups)
    • Coconut Oil – 1 tbsp
    • Mustard seeds – 1 tsp
    • Urad dal – 1 tsp
    • Channa dhal – 1 tsp
    • Green chilies – 2 (finely chopped)
    • Salt – 1.5 tsps (adjust according to taste)
    • Coconut – ½ cup grated or 2 big pieces finely chopped
    • Ginger – 1-inch piece
    • Water – 2 to 3 tbsps

    Steps:

    • Heat a pan or kadai (with lid) and add oil.
    • Once the oil is hot add mustard seeds, urad dal, and channa dal.
    • When the mustard seeds splutter, add the chopped green chilies, ginger, and curry leaves.
    • 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 let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
    • Add the grated coconut and mix well.
    • After adding the coconut mixture, let it cook for a couple minutes, and that’s it.
    • Garnish it with curry leaves and cilantro and serve with any rice.

    Notes:

    • Adjust the salt and spices according to your preference.
    • You can grind coconut and ginger together and add it instead of adding them separately.
    • Instead of coconut oil, you can use regular oil too.

    CabbageDryCurry

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    5 from 1 vote

    Cabbage Dry Curry | Cabbage Poriyal

    Steamed cabbage curry with coconut in a simple coconut oil tempering. A recipe with minimal ingredients that can be a side for your rice or that can be a salad too.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Entree, sides
    Cuisine: South Indian
    Servings: 6
    Calories: 81kcal
    Author: Srividhya G

    Ingredients

    • 9 cup Cabbage finely chopped half of medium-sized cabbage(approx 9 cups)
    • 1 tbsp Coconut Oil
    • 1 tsp Mustard seeds
    • 1 tsp Urad dal
    • 1 tsp Channa dal
    • 2 Green chilies finely chopped
    • 1.5 tsps Salt adjust according to taste
    • ½ cup Coconut grated
    • 1-inch Ginger
    • 3 tbsps Water

    Instructions

    • Heat a pan or kadai (with lid) and add oil.
    • Once the oil is hot add mustard seeds, urad dal, and channa dal.
    • When the mustard seeds splutter, add the chopped green chilies, ginger and curry leaves.
    • 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 let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
    • Add the grated coconut and mix well.
    • After adding the coconut mixture, let it cook for couple minutes, and that's it.
    • Garnish it with curry leaves and cilantro and serve with any rice.

    Video

    Notes

    • Adjust the salt and spices according to your preference.
    • You can grind coconut and ginger together and add it instead of adding them separately.
    • Instead of coconut oil, you can use regular oil too.

    Nutrition

    Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 652mg | Potassium: 202mg | Fiber: 4g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 40mg | Calcium: 42mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Dry Curries Tagged With: cabbage, cabbage dry curry, cabbage poriyal, how to prepare cabbage poriyal, kos poriyal, muttaikos poriyal, poriyal

    Reader Interactions

    Comments

    1. My Kitchen Moments says

      August 07, 2014 at 9:37 pm

      One of my favorite curry!

      Reply
      • srividhya says

        August 07, 2014 at 10:08 pm

        Yup comfort food :-)

        Reply
    2. Traditionally Modern Food says

      August 07, 2014 at 8:32 am

      Traditional and delicious curry:-)

      Reply
    5 from 1 vote (1 rating without comment)

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