Cabbage poriyal recipe | Cabbage palya | How to make cabbage poriyal

Cabbage poriyal recipe aka cabbage palya recipe is a south Indian delicacy which is frequently prepared in every south Indian house. It is one of the most popular dishes which is served almost in every south Indian restaurants. It’s a mild, comforting, vegan and gluten free cabbage stir fry where shredded cabbages are tempered with mustard seeds, lentils, curry leaves and is cooked with coconut and tamarind water. It is a perfect side dish which is mostly served with Rice-Sambar or Rice-Rasam but can also be paired up with flat breads like Rotis and Pooris.

Though cabbage poriyal is a crazily popular cabbage curry in south India and now-a-days in many parts of northern India too due to the growing popularity of south Indian restaurants there. But still many people are not aware of the term ’poriyal’. Let me explain this word to you.

About the recipe
Health Benefits of Cabbage
Tips and Suggestions
How to make Cabbage poriyal (step wise photos)
Recipe Card

Poriyal is a Tamil word which is used for fried or sautéed vegetables. Normally, the vegetables are prepared without adding any water. Poriyal can be prepared with different ranges of vegetables like Beetroot, Cabbage, Beans etc. In poriyal preparations, no ground spices are used, and shredded coconut is used for flavouring. In kannada language it is known as palya.

Recipe for cabbage plays a vital role in vegetarian food world. According to me, it is one of the most versatile vegetables that I have ever seen in my life. It is used to prepare different variety of dishes like soup, fritters, curries, stir fry, salad, dim sum and many more. It can be used raw for salad and sandwiches. It is also consumed steamed, baked, roasted, pan fried etc. Thousands of incredible dishes are prepared with this layered ball.

Honestly, I belong to a Bengali family and I did not taste this dish since my childhood. My mom always used to prepare bandhakopir ghonto aka Bengali style cabbage peas stir fry with it. It is a no onion-no garlic recipe which is way different in taste and flavour from this cabbage poriyal recipe.

When I was in Bengaluru, I started exploring south Indian food in different restaurants. Gradually, south Indian recipes for dinner have become my weakness and I started falling for it. One day, one of my colleagues shared cabbage poriyal from her lunch box with me and I just loved the flavour of the dish. I asked her about the recipe and got to know more about it.

Then I decided to try something off bit and prepare the cabbage stir fry at home. After preparing the cabbage poriyal recipe, I was really very happy with the taste, texture and flavour of the dish. When I served the dish to my family, they complemented my cooking a lot.

Now this cabbage recipe healthy has become a part of our busy life. It is a very quick and easy recipe which requires minimal ingredients to get prepared. All the ingredients required for the recipe is easily available in any Indian kitchen pantry. Sometimes, wonderful dishes are prepared using simple method and minimal spices. Poriyals are one of the best examples of that.

The difficulty level of cooking for the cabbage poriyal recipe is below moderate. The toughest part of the cabbage recipe is to shred the cabbage with knife. If you have food processors then please go ahead with that without any hesitation.

Cabbage: The primary ingredient of the recipe. Cut the cabbage into thin strips for the recipe.

Coconut: Another very important ingredient of the recipe which provides taste and flavour to the dish.

Tamarind water and jaggery: Both the ingredients provide mild tangy and sweet taste to the dish along with flavour. Both the ingredients balance the taste of the dish.

Green chillies: Green chillies give flavour and heaty touch to the curry

Whole spices & lentils: I have used mustard seeds, urad dal, chana dal, dry red chillies, curry leaves and hing for the tempering of the dish. All the spices and lentils provide flavour to the dish.

Ground spices: I have used turmeric powder and cumin powder for the recipe. It enhances the colour and flavour of the dish. Addition of ground spices it completely optional. You can skip it.

Salt: The most necessary component which adds basic taste to the curry.

Oil: I have used olive oil for the recipe, but you can use any edible oil instead of it.

Cabbage poriyal with step by step photos and instructions have been provided in the Instructions section of the recipe. I have included all the tips and tricks to prepare perfect non mushy poriyal recipe. But before directly jumping into the recipe, let me share few interesting facts about the key ingredient – Cabbage.

• Cabbage is rich in fibre and low in calories which makes it a great companion for weight loss.
• It is full of Vitamin C which helps to detoxify our body.
• The potassium content of cabbage helps to control the blood sugar level of our body.
• It is a good source of Vitamin K which is an important component of our brain to function.
• It helps to make our skin and hair healthy and glowing.

• Always cut the cabbage to thin strips like match sticks for better texture. Don’t grate them or else it will become mushy.
• Don’t use too much ground spices for the recipe. In this recipe, whole spices and coconut flavour up the curry.
• Don’t skip tamarind water or tamarind pulp from the recipe. It adds flavour and slightly tangy taste to the dish.
• Addition of little bit of jaggery balances the tangy taste of tamarind and gives a nice flavour. Don’t replace it with sugar.
• You can adjust the amount of chilli according to your own preference.

To prepare the cabbage poriyal recipe, first shred the cabbage to thin strips like match sticks. I have shredded the cabbage with knife, but if you have food processor then you can use it to reduce the preparation time. After cutting the cabbage, I have taken them in a colander and washed them nicely.

Then put a pan on flame and allow it to become dry. Add oil into the pan and once the oil is hot, add mustard seeds and let them crackle. Add hing aka asafoetida and give a quick stir. Then add chana dal, urad dal for tempering and fry them till the lentils become pinkish in colour. Then add dry red chillies, curry leaves into the pan and stir them for 10-20 seconds.

Now, add the shredded cabbage into the pan and give a nice mix. Cook it in high flame for 2-3 minutes until it reduces its volume and crunch a bit. Stir frequently on regular intervals.

Then put the flame into medium low and add salt, grated jaggery, green chillies into the pan and mix it thoroughly. Now, add tamarind water and give a nice mix. Cook it in medium flame for another 10 minutes until the cabbage gets cooked. Stir in regular intervals.

After this, add turmeric powder and little bit of cumin powder into the pan and give a nice mix. Cook it in medium flame for another 2-3 minutes.

At the final stage, add freshly grated coconut and mix it nicely. Cook it in medium flame for 1-2 minutes and stir frequently. Switch off the flame and your cabbage poriyal recipe is ready to serve.

Many Cabbage recipes have already been shared in my previous posts. You can check few of them like

Red cabbage poriyal
Bandhakopir ghonto
Cabbage pakoda
Red cabbage curry

..And Many more…

1 cup = 250ml

• 3 cups Cabbage, shredded
• ¼ cup fresh grated Coconut
• 2-3 green Chillies
• ¼ cup Tamarind water
• 1 teaspoon Mustard seeds
• ½ tablespoon Chana dal
• ½ tablespoon Urad dal
• 2-3 dry red Chillies
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ½ tablespoon grated Jaggery
• Salt to taste
• 2 tablespoons Oil for cooking

1. First shred the cabbage to thin strips like match sticks. After cutting the cabbage, take them in a colander and wash them nicely.
2. Put a pan on flame and allow it to become dry. Add 2 tablespoons oil into the pan.
3. Once the oil is hot, add 1 teaspoon mustard seeds into the pan and let them crackle. Then add ¼ teaspoon hing aka asafoetida and give a quick stir.
4. Add ½ tablespoon urad dal, ½ tablespoon chana dal for tempering and fry them on medium flame till the urad dal turn pinkish.
5. Add 2-3 dry red chillies, 10-12 curry leaves into the pan and stir them for 10-20 seconds.
6. Add the shredded cabbage into the pan and give a nice mix. Cook it in high flame for 2-3 minutes until it reduces its volume and crunch a bit. Stir frequently on regular intervals.
7. Put the flame into medium and add salt, ½ tablespoon grated jaggery, 2-3 green chillies into the pan and mix it thoroughly.
8. Add ¼ cup tamarind water and give a nice mix. Cook it in medium flame for another 10 minutes until the cabbage gets cooked. Stir in between when required.
9. Add ½ teaspoon turmeric powder, ½ teaspoon cumin powder into the pan and give a nice mix. Cook it in medium flame for another 2-3 minutes. Stir in regular intervals.
10. At the final stage, add ¼ cup freshly grated coconut and mix it nicely. Cook it in medium flame for 1-2 minutes. Stir frequently on regular intervals.
11. Switch off the flame and your cabbage poriyal recipe is ready to serve.

Transfer the cabbage poriyal recipe into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the cabbage stir fry with rasam-rice or sambar-rice and even with flat bread like roti or poori and enjoy the south Indian delicacy.

Cabbage poriyal recipe | Cabbage palya | How to make cabbage poriyal

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 3 cups Cabbage, shredded
• ¼ cup fresh grated Coconut
• 2-3 green Chillies
• ¼ cup Tamarind water
• 1 teaspoon Mustard seeds
• ½ tablespoon Chana dal
• ½ tablespoon Urad dal
• 2-3 dry red Chillies
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ½ tablespoon grated Jaggery
• Salt to taste
• 2 tablespoons Oil for cooking

Instructions

1. First shred the cabbage to thin strips like match sticks. After cutting the cabbage, take them in a colander and wash them nicely.
2. Put a pan on flame and allow it to become dry. Add 2 tablespoons oil into the pan.
3. Once the oil is hot, add 1 teaspoon mustard seeds into the pan and let them crackle. Then add ¼ teaspoon hing aka asafoetida and give a quick stir.
4. Add ½ tablespoon urad dal, ½ tablespoon chana dal for tempering and fry them on medium flame till the urad dal turn pinkish.
5. Add 2-3 dry red chillies, 10-12 curry leaves into the pan and stir them for 10-20 seconds.
6. Add the shredded cabbage into the pan and give a nice mix. Cook it in high flame for 2-3 minutes until it reduces its volume and crunch a bit. Stir frequently on regular intervals.
7. Put the flame into medium and add salt, ½ tablespoon grated jaggery, 2-3 green chillies into the pan and mix it thoroughly.
8. Add ¼ cup tamarind water and give a nice mix. Cook it in medium flame for another 10 minutes until the cabbage gets cooked. Stir in between when required.
9. Add ½ teaspoon turmeric powder, ½ teaspoon cumin powder into the pan and give a nice mix. Cook it in medium flame for another 2-3 minutes. Stir in regular intervals.
10. At the final stage, add ¼ cup freshly grated coconut and mix it nicely. Cook it in medium flame for 1-2 minutes. Stir frequently on regular intervals.
11. Switch off the flame and your cabbage poriyal recipe is ready to serve.

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