Cabbage Poriyal is a classic stir fry from Tamil Nadu. It’s my favourite way of eating cabbage and I was surprised that I haven’t shared this till date. The whole everyday Tamil Nadu thali I cooked a while ago, was almost an afterthought for this.
In Tamil Nadu style of making this poriyal, we add fresh grated coconut, while in Andhra cuisine, its mostly served without coconut. We make this poriyal so often and I love to pair it with Sambar, that when I was checking it out for some reason, I was so surprised this wasn’t here.
So this is our simplest method of cooking cabbage and is so healthy as we add just about a tsp of oil and it gets cooked with its steam. This is part of BM#74 Week 2, on Stir Fries.
This was part of the Tamil Nadu Thali I cooked sometime back. The dishes on the plate are Chow Chow Moong Dal Kootu, Pepper Plantain Chips, Spring Onion Drumstick Sambar. If you want to know how I cooked everything, you can check how to plan a Tamil Nadu Thali
2 Cups Cabbage finely chopped
2 tsp Cooking Oil
3 to 4 nos Green Chillies
Curry leaves handful
1/4 cup Onions chopped
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
2 tbsp Coconut grated
Salt to Taste
Heat a nonstick pan with oil, add msutard, urad dal, curry leaves, and chopped green chilies. Saute well.
Next add the chopped onions, saute till it turns slightly brown.
Now add the washed, finely chopped cabbages and mix well.
Cover with a lid and simmer for 5 mins.
Remove the lid, saute again and sprinkle few drops of water.
The Cabbage gets cooked with its own steam. Add salt and combine.
The stir fry gets cooked within about 10 mins. Finally add the grated coconut, mix and simmer for a minute.