Padhuskitchen


Cabbage Stir Fry-Cabbage Poriyal

by 34 Comments

Cabbage is an excellent source of Vitamin C and K. It is also a very good source of fiber, manganese and vitamin B6. It has anti cancer properties. It is low in calories and high in nutritional value. So why not include this simple cabbage stir fry in our diet once in a week.  It is a great accompaniment to rice and also very easy to prepare. Today we will learn how to make a simple cabbage stir fry (muttaikose poriyal) following this easy recipe.

cabbage stir fry-cabbage poriyal

Cabbage stir fry-cabbage poriyal


Cabbage stir fry-cabbage poriyal

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 4
 Recipe Category: Side Dish
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Cabbage – 4 cups (shredded/chopped)
   Fresh or frozen peas – handful (optional)
   Grated coconut – 3 tbsp
   Salt to taste

  For the seasoning

   Oil -2 tsp
   Mustard seeds -1 tsp
   Urad dal (split ones) -3/4 tsp
   Asafoetida – a pinch
   Green chilli – 2 (slit it)
   Curry leaves – a sprig

Preparation


Wash, remove the outer covering and shred cabbage or chop it into small pieces.

Method


1.Heat oil in a pan, add mustard seeds, when it splutter, add urad dal, hing, green chilli and curry leaves.

2.When urad dal turns golden brown, add the shredded cabbage, peas, sprinkle water, cover and cook on low heat.

3.Stir and sprinkle water in between to prevent it from getting burnt. Add needed salt.

4.Once cooked, add grated coconut, mix well and remove from flame. Serve as an accompaniment with rice.

Another variation


You can add a tbsp of cooked moong dal to the stir fry in step 4. Cook moong dal (pasi paruppu) separately in a little water in such a way that it should be soft but not mushy. Drain the water and then add it once the cabbage is cooked. Mix well.

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Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.

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Reader Interactions

Comments

  1. Prathima Rao

    Love the simplicity & the wonderful flavor of the tempering ings used…Addition of peas makes it all the more nutritious..We sometimes add peanuts for cabbage-peanut poriyal..;)
    Prathima Rao
    Prats Corner

    Reply

  33. Eliteguy

    Thanks for the recipe…
    Can you please let me know if we have to exclude the stemmed part(harder part/vein) of the cabbage?
    Coz I feel that I could see much wastage if I exclude.. At the same time,I feel dat it's not cooked well if I am adding the so-called stemmed part..
    Kindly guide me., (if possible with pictures describing what to be left and Wat is to be included….)
    Regards

    Reply

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