Cabbage Poriyal - Cabbage With Coconut
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 5-6 cups cabbage (thinly sliced [from 1 medium cabbage])
- 4-5 curry leaves
- ΒΌ teaspoon + β tsp mustard seeds
- 1 teaspoon chana dal (split garbanzo beans)
- Β½ teaspoon urad dal (split black gram)
- β cup coconut (grated)
- 2 teaspoons oil
- 1 green chili (sliced)
- salt (to taste)
Method
- Heat oil in a pan on medium heat.
- Once the oil is hot add mustard seeds and wait till they start popping.
- Once the seeds splutter, add sliced green chilli, chana dal, urad dal and curry leaves.
- Saute till the chana and urad dal are light golden brown in color.
- Add the cabbage and cook on medium flame for around 8-9 minutes or till the cabbage is cooked but not mushy. Also add the salt.
- Switch off the flame, add the freshly grated coconut and mix.
- Serve with roti, paratha or as a side dish with rice and dal.