Cabbage Poriyal Recipe: is a lightly spiced, sautéed, and steamed cabbage dish from South Indian cuisine. It serves as an excellent vegan side dish with sambar, rasam, or any South Indian meal. Give this easy and inexpensive cabbage side dish a try tonight!
I often prepare poriyals and vegetable roasts to accompany sambar or rasam. They complement the sambar-rice combo well and are quick to prepare.
This cabbage poriyal recipe includes pearl onions, but you can omit them or use regular onions instead. Additionally, you can swap green cabbage with red cabbage if preferred.
I have shared several poriyal recipes like Beetroot Poriyal, Beans Poriyal, and Vendakkai Poriyal.
Most poriyal recipes are beginner-friendly and quick to make. They make for a versatile side dish, suitable for pairing with sambar-rice, rasam-rice, roti, plain paratha, lachha paratha, or bread slices. They are also perfect for packing in lunch boxes.
Ingredients: Cabbage Poriyal Recipe
- 350 grams cabbage, roughly 4 cups tightly packed chopped or shredded cabbage
- 2 tablespoons sesame oil
- 6 to 7 pearl onions or shallots, or 1/4 cup sliced regular onions
- 1 to 2 green chilies, diced, or 1 to 2 dried red chilies, seeds removed and broken
- 10 to 12 curry leaves
- 1/2 teaspoon mustard seeds
- 1 tbspn husked split black gram (urad dal)
- 1/4 teaspoon ground turmeric
- 1 pinch asafoetida (hing)
- 1/4 cup water, or as needed
- 3 to 4 tablespoons grated fresh coconut
- 2 tablespoons chopped coriander leaves
- Salt, to taste
Instructions: Cabbage Poriyal Recipe
Preparation:
- Peel off and discard the top layer of the cabbage. Rinse the cabbage thoroughly.
- Quarter the cabbage and blanch it in hot water for 5 to 10 minutes. Then shred or chop the cabbage. I used 350 grams of cabbage, yielding 4 cups of tightly packed shredded cabbage.
Making Tempering for Cabbage Poriyal:
- Heat 2 tablespoons of sesame oil or any other oil (such as sunflower, peanut, or safflower oil) in a shallow pan. Reduce the flame and add 1/2 teaspoon of mustard seeds. Allow them to crackle.
- Once the mustard seeds start crackling, add 1 teaspoon of urad dal (husked split black gram).
- Sauté the urad dal until it turns a maroonish color. Keep the flame low to prevent burning.
- Next, add 1/4 cup of sliced pearl onions (sambar onions) or shallots. Alternatively, you can use 1/4 cup of finely chopped onions. Also, add 10 to 12 curry leaves and 1 to 2 chopped green chilies. If preferred, you can use 1 to 2 dry red chilies instead of green chilies.
- Sauté for a minute.
- Then, add 1/4 teaspoon of turmeric powder and a pinch of asafoetida. Mix well.
Making Cabbage Poriyal:
- Now, add the shredded cabbage and season with salt. Mix thoroughly.
- Pour in 1/4 cup of water and stir again.
- Cover the pan with a tight-fitting lid and simmer the cabbage on low flame until cooked.
- Check and stir every 5 to 6 minutes. If the water dries up and the cabbage is not yet cooked, sprinkle some more water, cover, and continue cooking.
- Cook until the cabbage becomes tender and there is no water left in the poriyal.
- Add 3 tablespoons of grated coconut and mix well.
- Finally, add 2 tablespoons of chopped coriander leaves (optional). Stir to combine.
Serving:
- Serve the cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice. It also goes well with roti, plain paratha, or bread. Additionally, it can be packed in a lunch box.
Notes:
- This recipe can be increased twofold or threefold as required.
- To make the dish gluten-free, omit the asafoetida or use gluten-free asafoetida.
- Both green cabbage and red cabbage can be used in this recipe.
Conclusion:
Cabbage Poriyal Recipe is a versatile and flavorful South Indian dish that pairs well with various meals. Whether served alongside sambar-rice, rasam rice, or with roti and paratha, this dish adds a delicious and nutritious element to any meal. With its simple preparation and readily available ingredients, cabbage poriyal is a must-try recipe for both novice and experienced cooks alike.
FAQs about Cabbage Poriyal Recipe
Can I use regular onions instead of pearl onions?
Yes, you can use regular onions instead of pearl onions in this cabbage poriyal recipe. Simply use 1/4 cup of finely chopped onions as a substitute.
Is it necessary to blanch the cabbage before cooking?
Blanching the cabbage before cooking is optional, but it helps to soften the cabbage and reduce its cooking time. If you desire a crispier texture, you may omit the blanching step.
Can I skip adding coconut to the poriyal?
Yes, you can skip adding grated coconut to the cabbage poriyal if you prefer. It adds a subtle sweetness and texture to the dish, but it’s not essential for the recipe.
How long can I store leftover cabbage poriyal?
Leftover cabbage poriyal can be stored in an airtight container in the refrigerator for up to 2-3 days. Warm it up gently on the stovetop or in the microwave before serving.
Can I freeze cabbage poriyal?
It’s not recommended to freeze cabbage poriyal as cabbage tends to become mushy when thawed. It’s most enjoyable when fresh or refrigerated for a brief period.
