Cabbage Poriyal, also known as Cabbage Thoran, is a simple and delicious South Indian stir-fried cabbage dish.
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- Debjani's Note
- Poriyal or Thoran?
- Cabbiage stir-fry from South India?
- Here's how I make Cabbage Poriyal or Cabbage Thoran at Debjanir Rannaghar!
- Recipe Card
- Perfect Pairing along with Rice
- A Few South Indian Recipes from Debjanir Rannaghar
- Have you tried the Cabbage Poriyal recipe from Debjanir Rannaghar!
- Here's the Cabbage Poriyal / Thoran recipe Pin for your Pinterest Board
Debjani's Note
"What's in a name? That which we call a rose
By any other name would smell as sweet."
― William Shakespeare, Romeo and Juliet
Now, before you think I'm launching into a discussion of Shakespeare, let me assure you that this has nothing to do with Romeo and Juliet! Instead, I'm excited to share a recipe for a flavorful South Indian stir-fried cabbage, called Cabbage Poriyal in Tamil Nadu and Cabbage Thoran in Kerala.
This dish is similar to the Bengali Bandhakopir Chechki, though that version doesn't include coconut. Regardless of what you call it, this cabbage dish is incredibly tasty and easy to make.
Poriyal or Thoran?
I travel to Chennai often and usually enjoy home-cooked meals prepared by a local lady in our Chennai office. I especially love her cooking, including the slightly sweet Sambhar, Rasam, and the light stir-fried cabbage she calls Poriyal. I discovered that the same dish is known as Cabbage Thoran in Kerala during a trip there a few months ago.
We loved a dish the local cook made for us and I asked for the recipe. He surprised me by saying that Poriyal and Thoran are actually just two names for the same thing!
Cabbiage stir-fry from South India?
Last Sunday, I decided to make Cabbage Poriyal. I wanted a change from the usual Bengali Cabbage Sabzi (Bandhakopir Tarkari) that I cook almost every week in the winter.
A bowl of Cabbage Poriyal (Thoran), paired with Sambhar, transformed my lunch into a comforting meal. Even Pasta (my pet, or child?) enjoyed it! The recipe is simple: finely chopped cabbage cooked with fresh coconut, and seasoned with lentil, curry leaves, and mustard seeds. I skipped the onion and added a generous amount of coconut because I love its fresh flavor.
Here's how I make Cabbage Poriyal or Cabbage Thoran at Debjanir Rannaghar!
Recipe Card
Cabbage Poriyal | Cabbage Thoran | South Indian Stir Fried Cabbage
Ingredients
- 1 Cabbage Medium Size
- 1 cup Freshly Grated Coconut you can take ⅔ cup either / 1 medium sized coconut
- 3 Green Chili
- 10 Curry Leaves or more
- 1 Dried Red Chili
- 1 teaspoon Urad Daal/ Kalai er Daal
- ½ teaspoon Black Mustard Seed
- 1 teaspoon Salt or as per taste
- 1.5 tablespoon Refined Vegetable Oil Can be substituted with coconut oil for more authentic taste
Instructions
- First, wash the cabbage well and slice it into thin, long strips.
- Grate fresh coconut and set it aside.
- For a softer texture, you can microwave the cabbage for about 5 minutes beforehand - this step is optional. If you don't have a microwave, simply boil the cabbage in a large pan with 2 cups of water for 5 minutes. Then, drain the water and use the cabbage for cooking.
- Heat oil in a pan over medium heat.
- Add dried red chilies, mustard seeds, curry leaves, and urad dal (kalaier daal) to the oil.
- Cook on low heat, stirring constantly, until the urad dal turns golden brown (about 1 minute).
- Add the cabbage to the pan and mix it well with the spices.
- Season with salt and continue to cook over low heat for about 10 minutes, or until the cabbage is tender and cooked through. Be sure to cook the cabbage uncovered and without adding any water.
- Once the cabbage is cooked, add the grated coconut.
- Mix well and cook for another 2-3 minutes over medium heat to blend the coconut flavor.
- Turn off the heat and serve this delicious Cabbage Poriyal / Thoran hot with steamed rice and sambhar, or alongside plain dal.
Notes
- You can also add chopped onion to the Poriyal for extra flavor.
- I didn't add turmeric powder because I prefer the dish's natural, pale color.
Nutrition
You may check
Exploring God's own country; Kerala Trip in 9 days!
Perfect Pairing along with Rice
A Few South Indian Recipes from Debjanir Rannaghar
- South Indian Prawn Curry (Also known as South Indian Prawn Masala)
- South Indian Filter Coffee (Also known as Filter Kapi)
- Kerala Chemmeen Achar (also known as Kerala Style Prawn Pickle)
- Pandi Curry (Also known as Coorgi Pork)
- Avial (Also known as South Indian mix-veg curry)
- Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
- Malabar Fish Curry (Also known as Malabar Fish)
- Gobi 65 (Also known as Cauliflower 65)
- Kerala style Pomfret Fry (Also known as Kerala Fish Fry)
- Kerala Style Chicken Stew (Also known as Kerala Chicken Stew)
- Mysore Pak ( Also known as Gram Flour Fudge)
Have you tried the Cabbage Poriyal recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Cabbage Poriyal / Thoran recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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