Cabbage Poriyal – A delicious South Indian stir fry made with cabbage, peas, seasoning and fresh coconut. Quick and easy to make, perfect for any meal!
What is cabbage poriyal?
Cabbage Poriyal is a Tamil Brahmin-style stir fry dish from the Palakkad Cuisine. It’s made with chopped cabbage, basic South Indian seasonings like mustard seeds, urad dal, curry leaves, salt, and freshly grated coconut.
This quick and easy recipe is loved for its minimal ingredient list and delicious taste. Made with coconut oil, it’s also naturally vegan and gluten-free.
Why you’ll love this Poriyal recipe?
- Quick and easy to make with minimal ingredients
- Takes only less than 30 minutes from start to finish
- Ideal for feeding a crowd, a popular choice for Onam Sadya or Vishu
- Vegan and Gluten-free, suitable for those with dietary restrictions
- Goes well with Rotis or yogurt flatbreads, making it a versatile side dish option
- A delicious addition to your south Indian meal with its unique and fresh flavors
Tips to make the best cabbage poriyal recipe
- Chopping the Cabbage Uniformly: To make the best cabbage poriyal recipe, it’s important to chop the cabbage evenly. You can shred it using a mandoline slicer and then chop it further with a knife, or chop the white cabbage evenly if you have good knife skills. When the cabbage is cut evenly, it cooks evenly and gives a uniform texture to the dish.
- Combination of Cabbage and Peas: Adding green peas to the poriyal recipe elevates the flavor. The combination of cabbage and peas is a perfect match that adds an extra layer of flavor to the dish.
- Grated Coconut: The use of freshly grated coconut or frozen grated coconut is essential in this recipe. Thaw the frozen grated coconut before use. Never use desiccated coconut in poriyal recipes.
- Seasoning: The seasoning is what makes a poriyal recipe taste perfect. The tempering ingredients like mustard seeds, urad dal, curry leaves, and salt are essential in this recipe. These ingredients give the dish the authentic flavor of South Indian cuisine.
- Cabbage poriyal pairs well with rice, roti, or flatbreads.
- Yogurt or raita makes for a good cooling contrast to the spices in the poriyal.
- Serve as a side dish along with dal, sambar, or other Indian curries.
Storing leftover cabbage poriyal
Fridge: Store the Leftover cabbage poriyal in an airtight container in the refrigerator for up to 2-3 days.
Freezer: To freeze the poriyal, place it in a freezer-safe container in the freezer. It will last for up to 2-3 months.
Note: that the recipe contains coconut, which will shorten its shelf life.
If you love this recipe, you will also love
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.