Low Fat Cabbage Poriyal
Bursting with flavor, this Low Fat Cabbage Poriyal is a light and wholesome South Indian stir-fry that’s perfect for a healthy meal. Made with finely chopped cabbage, aromatic curry leaves, and a touch of grated coconut, this dish packs incredible taste with minimal oil—only a teaspoon of heart-healthy coconut oil is used! The tempering of mustard seeds, urad dal, and dried chilies provides an irresistible crunch and a fragrant base, while a pinch of turmeric powder adds a warm, earthy note. Ready in just 30 minutes, this low-fat, vegan-friendly cabbage poriyal is an ideal side dish to pair with steamed rice or flatbreads. Whether you're looking for a quick, nutritious, and delicious recipe, or a flavorful addition to your meal prep, this classic yet lightened-up version of cabbage poriyal ticks all the boxes! Keywords: low-fat cabbage stir-fry, South Indian cabbage poriyal, healthy vegan side dish.
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Recipe Information
Ingredients
- 500 grams Cabbage
- 1 teaspoon Coconut oil
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 2 units Dried red chilies
- 10 leaves Curry leaves
- 1 small Onion
- 1 unit Green chili
- 2 tablespoons Grated coconut
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
Instructions
Finely chop 500 grams of cabbage and set aside.
Peel and finely slice one small onion. Slit one green chili lengthwise.
Heat 1 teaspoon of coconut oil in a large pan over medium heat.
Add 0.5 teaspoon of mustard seeds to the warm oil. Allow them to splutter.
Add 1 teaspoon of urad dal and fry until golden brown.
Break 2 dried red chilies and add them to the pan along with 10 curry leaves. Saute briefly until aromatic.
Add the sliced onion and slit green chili to the pan. Saute until the onion is translucent.
Add the chopped cabbage to the pan. Stir well to mix all the ingredients.
Sprinkle 0.25 teaspoon of turmeric powder and 0.5 teaspoon of salt over the cabbage.
Mix everything thoroughly and cover the pan with a lid. Let it cook on low heat for about 10 minutes, stirring occasionally.
Once the cabbage is cooked and soft, add 2 tablespoons of grated coconut.
Stir well and cook for another 2-3 minutes without the lid to let the flavors combine.
Turn off the heat, and your low-fat cabbage poriyal is ready to serve.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1320 mg | 28% | |
*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.
