Cabbage Poriyal – Simple South Indian style Cabbage Stir fry made with peas, coconut and seasoning. (Gluten Free, Vegan)
Cabbage Poriyal is a Tamil Brahmin Style Stir Fry recipe from Palakkad Cuisine. This recipe is often on our weekly menu, served with Rasam or Sambar. However Tomato Rasam is my favourite when made with this homemade rasam powder.
What I really love about this quick and easy poriyal recipe is that it requires minimal ingredients to create such a delicious side dish. This simple cabbage curry recipe is prepared in coconut oil, naturally Vegan & Gluten Free too!
WHY MAKE THIS SouthIndian PORIYAL?
Poriyal recipes are one of the easiest side dishes in the south indian cuisine.
Made with a handful of ingredients, they are perfect to feed a crowd and popular choice in Onam Sadya / Vishu.
Ready in less than 30 minutes
Naturally Vegan & Gluten free curry
Pairs really well with roti’s too!
TIPS TO MAKE EASY CABBAGE PORIYAL
CHOPPING THE CABBAGE UNIFORMLY IS IMPORTANT -The beauty of this South Indian Poriyal recipe lies in the uniformly chopped cabbage. You can either shred it with a mandoline slicer and then chop them further with a knife. Alternatively if you are good with knife skills, chop the white cabbage uniformly.
Cabbage will cook evenly when chopped uniformly. Texture also plays a part here as you may find some of the cabbage mushy and some firm if they are not cut evenly.
USE A COMBINATION – Adding green peas to this poriyal recipe with cabbage all together elevates the flavors. Cabbage and Peas are a perfect match combo.
DO NOT SKIP THE GRATED COCONUT – You can use fresh grated coconut or frozen grated coconut. They both really well. Pls do not use Desiccated coconut in this recipe, it is spoiler!
SEASONING – A poriyal recipe tastes perfect only because of the seasoning. All the tempering ingredients are essential to south indian cuisine and found in most house hold in south india.
EASY CABBAGE PEAS PORIYAL RECIPE BELOW
- 1 Tbsp Coconut Oil
- 1 Tsp Mustard Seeds
- 1/2 Tsp Urad dal
- 10 Curry Leaves
- 400 g Cabbage Washed and shredded
- 115 g Green Peas thawed
- 1 Green Chilli
- 2 Tbsp Fresh Grated Coconut
- Salt to taste
- Heat Coconut Oil in a Deep Bottom Pan and add mustard seeds.
- Once they crackle, add urad dal (split black gram), curry leaves and saute for 25 seconds.
- Add Cabbage, Peas , salt, 1/2 cup water and cook on medium flame, covered for 10 minutes or until cabbage is cooked.
- Grind Coconut along with green chillies in a blender and add the coconut mixture to Cabbage Peas Poriyal.
- Serve warm cabbage peas poriyal along with Rice .
For a variation, add finely chopped onion in the initial step.