Cabbage Poriyal (Indian Cabbage Stir Fry)
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.
Equipment
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 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.
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