Cabbage Poriyal Indian Cabbage Stir Fry Recipe

Ever had one of those moments where you’re craving something utterly comforting yet refreshing? Let me take you on a flavor journey with this delightful sautéed cabbage recipe—bursting with mustard seeds, aromatic curry leaves, and a hint of coconut that’s like a hug for your taste buds.

I adore making uncomplicated yet savory recipes, and Cabbage Poriyal is a prime specimen of this. The earthy flavor of mustard seeds and urad dal combines with the warm, inviting taste of turmeric in this Indian stir-fry, which is wholesome and light.

Grated coconut gets added to the mix, not only to deepen the flavor but also to supercharge the dish’s already impressive nutrition profile. I’d be hard-pressed to find a better use for it.

Cabbage Poriyal Indian Cabbage Stir Fry Recipe Ingredients

• Cabbage: Low-calorie, high-fiber; packed with vitamins C and K.
• Coconut: Adds a creamy texture; rich in healthy fats and manganese.
• Mustard Seeds: Adds pungent spice; good source of selenium and magnesium.
• Urad Dal: Provides protein; offers iron, folic acid, and calcium.
• Turmeric Powder: Earthy flavor; contains curcumin, an anti-inflammatory compound.
• Dried Red Chilies: Adds heat; boosts metabolism with capsaicin.
• Curry Leaves: Aromatic touch; rich in antioxidants and vitamins A, B, C, E.

Cabbage Poriyal Indian Cabbage Stir Fry Recipe Ingredient Quantities

• 2 tablespoons oil (vegetable or coconut)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1-2 dried red chilies, broken into pieces
• 8-10 curry leaves
• 1 medium onion, finely chopped
• 1/2 teaspoon turmeric powder
• 4 cups cabbage, finely shredded
• Salt to taste
• 1/4 cup grated coconut
• 1 tablespoon chopped fresh cilantro (optional)

How to Make this Cabbage Poriyal Indian Cabbage Stir Fry Recipe

1. In a large skillet, heat 2 tablespoons of oil over medium heat.

2. Add 1 teaspoon mustard seeds and let them crackle.

3. Include 1 teaspoon of urad dal and sauté until it achieves a golden brown color.

4. Combine 1-2 dried red chilies and 8-10 curry leaves, and sauté for a few seconds.

5. In a pan, add the finely chopped onion and sauté until it becomes translucent.

6. Blend in 1/2 teaspoon of turmeric powder and combine thoroughly.

7. Thoroughly mix in the pan the finely shredded cabbage.

8. Taste and salt, then combine and stir.

9. Put the lid on and cook over low heat for about 10-12 minutes, stirring now and then, until the cabbage is tender.

10. In conclusion, include 1/4 cup of coconut that has been grated and mix thoroughly. If desired, you can also include a garnish of freshly chopped cilantro. As always, this dish is best served hot.

Cabbage Poriyal Indian Cabbage Stir Fry Recipe Equipment Needed

1. Large skillet
2. Measuring spoons
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Stirring spoon
7. Lid for skillet

FAQ

• What type of oil is best for Cabbage Poriyal?Typically, Cabbage Poriyal is made with vegetable oil or coconut oil. They go really well with the flavors in this dish. However, if you want to use another cooking oil and canola oil, corn oil, avocado oil, or even olive oil could work well for this dish.
• Can I use fresh red chilies instead of dried ones?Although fresh red chilies can be utilized, dried red chilies furnish a distinctive smoky flavor that typifies this dish.
• What can I substitute for urad dal?You can skip the urad dal if you don’t have it, but it adds a crunchy texture that is a characteristic of traditional Poriyal.
• Is it necessary to add grated coconut?Coconut can give a dish depth and richness, but you can leave it out if you’re allergic or want a lighter version. But who doesn’t love coconut?
• Can I make this recipe without onions?It is possible to make a variation without onions if desired, but onions lend a layer of flavor and sweetness.
• What is the role of curry leaves in this dish?Curry leaves lend an aromatic taste that is essential for true South Indian cuisine.
• How can I store leftovers?Refrigerate any remaining Cabbage Poriyal in an airtight container. It is good for two days.

Cabbage Poriyal Indian Cabbage Stir Fry Recipe Substitutions and Variations

Replace vegetable or coconut oils with olive oil or ghee to experience a different flavor with equal substance.
Mustard seed: If you can’t find mustard seeds, use cumin seeds.
Urad dal: Substitute with chana dal or yellow split peas when needed.
Dehydrated red chilis: Substitute fresh green chilis or red chili powder to obtain the heat profile of dried red chilis.
Coconut, grated: If fresh coconut is not available, use coconut that has been dried and shredded.

Pro Tips

1. Pre-toast the Urad Dal Toast the urad dal in the skillet before adding oil. This enhances its nutty flavor, making the dish richer and more aromatic.

2. Control Heat for Mustard Seeds When heating the oil, wait until it’s hot but not smoking before adding mustard seeds. This ensures they crackle properly, releasing their full aroma and flavor without burning.

3. Chop Cabbage Uniformly Ensure the cabbage is uniformly shredded for even cooking. A mandoline or food processor can help achieve consistent thin strips, allowing for a better texture in the final dish.

4. Add Cabbage in Batches Add the cabbage in batches if necessary, stirring well after each addition to ensure it wilts and cooks evenly, especially if your pan is small.

5. Coconut for Extra Moisture Keep the grated coconut moist by adding it towards the end. If it seems dry, sprinkle a bit of water before adding to keep the cabbage moist and to enhance the coconut’s natural sweetness.