Cabbage Poriyal

Today, I’m sharing the recipe for Cabbage Poriyal. It is a delicious and mild-tasting side dish commonly made in in Indian homes, particularly in Tamil Nadu. It is served as a side with steamed rice and other hot and spicy gravy dishes. The spiciness of the gravy is balanced by the mildness of the poriyal.

Stir-fried vegetables are commonly called ‘Poriyal’, which explains the recipe’s name. In this recipe, cabbage is chopped and stir-fried along with some basic ingredients available in every Indian kitchen. A garnish with grated coconut and coriander completes the dish. It is a humble dish that is quick and easy to make and perfect for everyday meals.

The dish is mild, with minimal use of spices. It pairs well with rice and tangy gravy and is a perfect side dish with Rice & Sambar or Rice & Rasam. The tastes get balanced since this sabzi is mild, and the paired gravy is tangy/sour/spicy.

You can also eat it as a mid-morning or evening snack.

I have used cabbage in this recipe, but you can follow the same recipe and make Poriyal with carrots, runner beans, cluster beans, french beans, etc. I have already shared the recipe for Beetroot Poriyal, Cauliflower Poriyal, and Runner Beans Poriyal. You might want to check them out.

In Germany, where I live, cabbage is easily available in supermarkets. It is called Weißkohl. However, I have observed that the leaves of cabbage are very tightly packed, and the vegetables are not as tender as the ones we get in India.

A better alternative, in my opinion, to Weißkohl is Spitzkohl. The leaves are loosely packed and are much more tender. It is also easier to chop and cut.

In my recipe, I have used Spitzkohl.

Let’s check out the recipe now.

Equipment Needed:

• Pan
• Knives and Cutting Board

You can read about all the kitchen equipment I use in my article: Setting Up My Indian Kitchen in Germany.

Ingredients for Cabbage Poriyal:

• 300 gm Chopped Cabbage
• 2 tbsp Oil
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 2-3 Chopped green chillies
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• ⅓ tsp Asafoetida
• 8-10 Curry Leaves
• 1 tsp Salt; or to taste
• 2 tbsp Grated Coconut
• Fresh Coriander leaves for garnishing

Method to make Cabbage Poriyal:

1. Heat oil in a pan. Add urad dal, chana dal, and cumin seeds. Fry them on medium heat for about 15 seconds.
   
   
   
2. Add mustard seeds, chopped green chillies, curry leaves and asafoetida. Fry for another 15 seconds on medium heat.
   
   
   
3. Add chopped cabbage.
   
   
   
4. Add salt and mix. Reduce to heat. Cover the pan with a lid and cook until the cabbage turns tender, mixing it in between to ensure it doesn’t stick to the pan and burn.
   
   
   
5. Once cooked, garnish with grated coconut and fresh coriander leaves.
   
   
   
6. Serve hot.
   
   

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Follow me on:

• Facebook
• Goodreads
• Instagram
• Google
• YouTube