Cabbage poriyal recipe with step-by-step photographs – Evenly spiced, sauteed and steamed cabbage recipe from South Indian delicacies. It makes for a wonderful vegan facet dish with sambar, rasam or any South Indian meal. Do this straightforward and cheap cabbage facet dish tonight!
I usually make poriyals and a veggie roast, after I make sambar or rasam. I select to make them as an accompanying facet dish, since they style good with sambar-rice combo and they’re additionally straightforward to organize.
This cabbage poriyal recipe makes use of pearl onions, however you’ll be able to even skip them. Or you should utilize onions as an alternative of pearl onions.
On this recipe i’ve used inexperienced cabbage. However be happy to swap it with pink cabbage.
By now I’ve shared fairly plenty of poriyal recipes like Beetroot poriyal, Beans poriyal and Vendakkai poriyal.
Most poriyal recipes are straightforward and fast to organize. Even a newbie could make them simply.
You’ll be able to serve it as a facet dish with sambar-rice or rasam-rice combo. Or you’ll be able to have it with roti, plain paratha or lachha paratha or with bread slices. It can be packed within the lunch field.
Step-by-Step Information
The way to make Cabbage Poriyal
1. Peel and take away the highest pores and skin from the cabbage. Rinse. Quarter the cabbage and blanch in scorching water for five to 10 minutes. Then shred cabbage or chop it.
I used 350 grams of cabbage, which yielded 4 cups of tightly packed shredded cabbage.
Getting ready tempering
2. Warmth 2 tablespoons of sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the warmth and add ½ teaspoon mustard seeds and crackle them.
3. As soon as the mustard seeds start to crackle and pop, add 1 teaspoon urad dal (husked and cut up black gram).
4. Saute the urad dal until it begins altering colour.
5. The urad dal ought to grow to be a maroonish colour. Saute on a low warmth, in order that the urad dal doesn’t get burnt.
TIP: Chana dal (Bengal Gram) will be added as an alternative of urad dal. If including chana dal, then soak them for half-hour in scorching water.
After half-hour drain all of the water and add the chana dal. Then saute the chana dal whereas tempering, as an alternative of urad dal.
6. Then add ¼ cup sliced pearl onions (sambar onions) or shallots. You can too use ¼ cup of finely chopped onions.
Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. You can too use 1 to 2 dry pink chilies as an alternative of inexperienced chilies.
7. Saute for a minute.
8. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
9. Stir properly.
Making cabbage poriyal
10. Then add the shredded cabbage. Additionally, season with salt as required. Stir and blend once more very properly.
11. Add ¼ cup of water. Stir once more.
12. Then cowl the pan with a good lid. On a low warmth simmer the cabbage until its cooked.
13. Verify after each 5 to six minutes and provides a stir in order that the cabbage doesn’t get burnt.
14. If the water has dried up and the cabbage is just not cooked, sprinkle some extra water (about 3 to 4 tablespoons). Cowl and proceed to cook dinner.
15. Within the under pic, the cabbage has cooked and grow to be tender. There needs to be no water within the poriyal earlier than you proceed to the following step.
16. Add 3 to 4 tablespoons of grated recent coconut.
17. Stir very properly.
18. Lastly add 2 tablespoons of chopped coriander leaves to cabbage poriyal. This step is optionally available and you’ll skip the coriander leaves.
19. Stir and Serve cabbage poriyal scorching or heat as a facet dish with sambar-rice or rasam rice. You can too have it with Indian flatbreads like roti, plain paratha or with bread. It can be packed in a tiffin field.
Extra Cabbage recipes
Please make sure to fee the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Cabbage Poriyal
Cabbage poriyal is a flippantly spiced, sauteed and steamed cabbage recipe from South Indian delicacies.
Prep Time 15 minutes
Prepare dinner Time 25 minutes
Whole Time 40 minutes
Stop your display from going darkish whereas making the recipe
preparation
Peel and take away the highest pores and skin from the cabbage. Rinse.
Quarter the cabbage and blanch in scorching water for five to 10 minutes. Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
making tempering for cabbage poriyal
Warmth 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the flame and add 1/2 tsp mustard seeds and crackle them.
As soon as the mustard seeds start to crackle and pop, add 1 tsp urad dal/husked cut up black gram.
Saute the urad dal until it begins altering colour. The urad dal ought to grow to be a maroonish colour. Saute on a low flame, in order that the urad dal doesn’t get burnt.
Then add ¼ cup sliced pearl onions (sambar onions) or shallots. You can too use 1/4 cup of finely chopped onions. Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. You can too use 1 to 2 dry pink chilies as an alternative of inexperienced chilies.
Saute for a minute.
Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir properly.
making cabbage poriyal
Then add the shredded cabbage. Additionally season with salt.
Stir and blend once more very properly.
Add ¼ cup of water. Stir once more.
Then cowl the pan with a good lid. On a low flame simmer the cabbage until its cooked.
Verify after each 5 to six minutes and provides a stir.
If the water has dried up and the cabbage is just not cooked, sprinkle some extra water. Cowl and proceed to cook dinner.
Prepare dinner until the cabbage turns into tender. There needs to be no water within the poriyal earlier than you proceed to the following step.
Then add 3 tbsp grated coconut and blend very properly.
Lastly add 2 tbsp chopped coriander leaves. This step is optionally available and you’ll skip the coriander leaves.
Stir and serve cabbage poriyal scorching or heat as a facet dish with sambar-rice or rasam rice. It can be served with roti or plain paratha or with bread. It can be packed in lunch field.
- The recipe will be doubled or tripled.
- To make the dish gluten-free skip including asafoetida or use gluten-free asafoetida.
- You should utilize inexperienced cabbage or pink cabbage.
Diet Information
Cabbage Poriyal
Quantity Per Serving
Energy 167 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 2g13%
Sodium 463mg20%
Potassium 303mg9%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 7g8%
Protein 2g4%
Vitamin A 260IU5%
Vitamin C 115.6mg140%
Calcium 74mg7%
Iron 1mg6%
* P.c Each day Values are primarily based on a 2000 calorie food plan.
This Cabbage Poriyal put up from the weblog archives first revealed in November 2015 has been up to date and republished on January 2023.
Source link
