Cabbage poriyal an easy Indian cabbage stir fry that is made by sautéing cabbage in cumin seeds, mustard seeds, shallots, curry leaves, and freshly grated coconut for a flavor-packed vegetable side dish.
What is poriyal?
Poriyal is a Tamil word for a vegetable stir fry. There are so many different varieties of poriyal from beans poriyal to this cabbage poriyal. Making poriyal usually starts with tempering spices like cumin, mustard, and curry leaves in oil and then finishes with adding your vegetable of choice to the flavored oil to quickly stir fry. Poriyal is typically a side dish that is served alongside a rice and dal or rasam for lunch or dinner.
Dishes that pair well with cabbage poriyal
If you are looking for other recipes that pair well with poriyal, then you came to the right place. Cabbage poriyal with a dal-based dish, rice, and sundal (sauteed chickpeas) is the perfect combo in my opinion. Here are some dal-based dishes that you should pair with cabbage poriyal:
Cabbage Poriyal (Indian Cabbage Stir Fry)
Product Reccs
Ingredients
- 1 lb (454 g) green cabbage
- 1.5 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 10-15 curry leaves
- 3 (150 g) shallots finely chopped
- 1 Thai chili finely chopped
- 1 teaspoon sea salt
- ⅓ cup (45 g) frozen shredded coconut
Instructions
- Remove any outer leaves of the cabbage that are wilted. Cut the cabbage in half through the root.
- Remove the triangular shaped root on both halves of the cabbage and discard. This part of the cabbage is tough and bitter, which we don’t want in the poriyal.
- Place one half of the cabbage flat side down. Thinly slice the cabbage working from one end to the other. You need about 454g or 5 cups of thinly sliced cabbage for this recipe. If you have more, save for another recipe or increase the amount of spices to compensate.
- In a large sauté pan, heat 1.5 tablespoons vegetable oil on medium heat. Add 1 teaspoon mustard seeds and ½ teaspoon cumin seeds into the oil and wait for them to start dancing or popping in the oil.
- Carefully drop the 10-15 curry leaves into the oil. They will pop and sputter in the oil and infuse it with flavor.
- Add in the finely chopped shallots, 1 Thai chili, and half of the 1 teaspoon sea salt, and sauté until the shallots soften.
- Add the chopped cabbage, ⅓ cup (45 g) frozen shredded coconut, and remaining salt. Turn the heat up to high and sauté the cabbage in the oil and spice mixture for ~1 minute or just until the cabbage slightly softens but still has a crunch. Turn off the heat. Taste and add more salt as needed.
Bee
This Cabbage Poriyal recipe turned out perfect - a delicious, comforting, feel-good dish!
With simple, straightforward ingredients, it took just a few minutes to prep and went straight from stovetop to table. The cabbage was tender and silky. The coconut provided buttery sweetness. The best part was the aroma - our house was filled with the wonderful fragrance of toasted cumin, mustard seeds, and curry leaves. We thoroughly enjoyed it with rice and dal, but it was so good, we could’ve eaten it by itself. We served it again the next morning for breakfast with a crispy fried egg and coffee. Delicious!
Thank you, Shri! We are always trying to add more veggies and big flavors to our plates. Your Cabbage Poriyal is a winner!!