Cabbage Poriyal
Savor the vibrant flavors of South India with this quick and nutritious Cabbage Poriyal recipe! Perfectly stir-fried shredded cabbage is infused with aromatic spices like mustard seeds, curry leaves, and asafoetida, offering an irresistible blend of fragrance and taste. Enhanced with the richness of grated coconut, this dish is a healthy, low-calorie side that pairs beautifully with steamed rice and traditional sambar. With just 15 minutes of cooking time, this vibrant poriyal is a flavorful way to add a burst of color and nutrition to your plate. Ideal for busy weeknight dinners or elaborate festive spreads, Cabbage Poriyal is a classic addition to any Indian meal. Keywords: Cabbage Poriyal recipe, South Indian side dish, vegetable stir-fry, curry leaves, coconut cabbage stir-fry.
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Recipe Information
Ingredients
- 500 grams Cabbage
- 50 grams Coconut, grated
- 2 units Green chilies
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal (split black gram)
- 10 leaves Curry leaves
- 2 tablespoons Oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 50 milliliters Water
Instructions
Start by removing the outer leaves of the cabbage if they are wilted or damaged. Cut the cabbage into quarters and remove the core. Slice the cabbage thinly to get fine shreds.
Finely chop the green chilies and set them aside.
In a large pan or skillet, heat the oil over medium heat. Once the oil is hot, add the mustard seeds.
When the mustard seeds begin to splutter, add the urad dal and sauté until the dal turns golden brown.
Add the chopped green chilies and curry leaves. Sauté for a few seconds until the curry leaves become crisp.
Add the asafoetida and turmeric powder to the pan and stir quickly.
Now, add the shredded cabbage to the pan, followed by salt. Stir well to coat the cabbage with the spices.
Add water to the pan and cover with a lid. Let the cabbage cook on low heat for about 5-7 minutes until it is soft, stirring occasionally.
Remove the lid and continue to cook for another 2 minutes, stirring frequently to evaporate any remaining water.
Add the grated coconut into the pan and mix well with the cabbage.
Cook for another minute, allowing the flavors to meld together.
Remove the pan from heat. Taste and adjust salt if necessary.
Transfer the cabbage poriyal to a serving bowl and serve hot as a side dish with rice and sambar or any other Indian meal.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
