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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 mins
Cook Time15 mins
Total Time30 mins
Course: Entree, sides
Cuisine: South Indian
Keyword: Cabbage Dry Curry, Cabbage Poriyal
Servings: 4
Calories: 117kcal
Author: Srividhya G


  • 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
  • 1/2 cup Coconut grated
  • 1-inch Ginger
  • 3 tbsps Water


  • 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.


  • 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.


Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 978mg | Potassium: 303mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3.1% | Vitamin C: 73.5% | Calcium: 6.3% | Iron: 6.2%