Red Cabbage Poriyal

Red Cabbage Poriyal

Author: Rumki Paul
Course: Main
Cuisine: South Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Red Cabbage Poriyal is a south Indian recipe which is the variation of hugely popular Cabbage Poriyal recipe. It is a delectable dish where shredded red Cabbages are tempered with Mustard seeds, Lentils, Curry leaves and is combined with Onions, Coconut and Cilantros. It is a perfect side dish which is mostly served with Rice-Sambar but can also be paired up with flat breads like Rotis and Pooris.

Red Cabbage is also known as Purple Cabbage. It generally turns bluish after cooking. Addition of any citric element can help it to retain its original colour. It is mostly accompanied with seasonal roasts in Christmas in the UK. But now a days, many interesting Indian recipes are also improvised with this colourful veggie and Red Cabbage Poriyal is one of them.

Red Cabbage is one of the vegetables that I had never tried while I was in India. But after coming to London, I have seen its huge popularity and availability. It encouraged me to try something with this vegetable in my kitchen.

Though I have prepared many coleslaw recipes, soups and Braised Red Cabbage recipe but still Red Cabbage Poriyal is one of my favourites.

South Indian recipes for dinner are my weakness and I always fall for them. When I was in Bengaluru, one of my colleagues shared her cabbage poriyal with me and I just loved the flavour of the dish. It inspired me to prepare this delicious Red Cabbage Poriyal.

After preparing the Red Cabbage Poriyal Recipe, I was really very happy with the taste and texture of the dish. When I served the dish to my family, they complemented my cooking a lot.

Now this red cabbage recipe healthy has become a part of our busy life. It is a very quick and easy recipe which requires very minimal and easily available ingredients to get prepared. Sometimes, wonderful dishes are prepared with minimal spices and poriyals are one of the best examples of that.

Red Cabbage Recipes

Red Cabbage Recipe healthy is prepared in different ways in different regions around the world like baked, roasted, boiled, stir fried, braised, slow cooked and even raw. Red Cabbage is one of the most versatile vegetables which is used to prepare thousands of healthy and delectable recipes. It is hugely used in European countries to prepare many traditional recipes.

What is Poriyal?

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.

Red Cabbage Poriyal with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to explain few things about the process of cooking and few facts about Red Cabbage.

Benefits of Red Cabbage

How to cook Red Cabbage Poriyal?

First, I have shredded the red Cabbage and then finely chopped some Onions and fresh Cilantros for the recipe. I have shredded the red Cabbage with knife, but you can use food processor to reduce the preparation time. After cutting the red Cabbage, I have taken them in a colander and washed them nicely.

Like any Poriyal preparation, I have used Mustard seeds, Urad dal, dry red Chillies and Curry leaves for the tempering of the dish. Then I have added Onions, green Chillies and fried them nicely before adding the shredded red Cabbage.

I have cooked the red Cabbage without using any cover and additional water. I have sautéed them until they reduce its volume and become soft.

I have used desiccated Coconut instead of freshly grated Coconut. Both works well for the recipe.

I have used fresh Cilantros at the end to flavour up the dish. I have not added any citric element to this dish.

Ingredients:

• 1 medium Red Cabbage, shredded
• 1 Onion, finely chopped
• 2 Green Chillies
• 4 tablespoons Cilantros, chopped
• ½ teaspoon Mustard seeds
• 1 tablespoon Urad Dal
• 8-10 Curry leaves
• 2 Dry red Chillies
• 1/3 cup desiccated Coconut (Fresh can be used)
• Salt to taste
• Oil for cooking

1. Add Oil into the pan and wait until the Oil is hot.
   

2. Add Mustard seeds and let them crackle.
   

3. Put the flame in low and add Urad Dal into the pan.
   

4. Fry them in low flame until they become golden brown.
   

5. Add dry red Chillies, Curry leaves and fry them for few seconds.
   

6. Add chopped Onions, green Chillies and cook them in medium high flame for 2 minutes till they become translucent. Stir in between.
   

7. Add the shredded Red Cabbage and give a nice mix.
   

8. Cook them in high flame for 2-3 minutes and stir in between.
9. Add Salt and mix them nicely.
   

10. Cook in medium flame until the red Cabbage become tender. Stir in between.
11. Put the flame in high and cook it for couple of minutes to evaporate the excess moisture. Stir frequently.
12. Add desiccated Coconut and give a nice mix.
    

13. Add chopped Cilantros and mix it well.
    

14. Switch off the flame and put the pan down.