Cabbage Poriyal | Cabbage Thoran | South Indian Stir Fried Cabbage
 
Prep time
Cook time
Total time
 
Cabbage Poriyal | pr Cabbage Thoranor or South Indian Stir Fried Cabbage is a light cabbage preparation from the southern part of India
Author:
Recipe type: Side Dish
Cuisine: South Indian, Indian
Serves: 4 People
Ingredients
  • Cabbage: 1 (Medium Size)
  • Freshly Grated Coconut: 1 Cup (you can take ⅔ cup either) / 1 medium sized coconut
  • Green Chili: 2-3
  • Curry Leaves: 8-10 (or more)
  • Dried Red Chili: 1
  • Urad Daal/ Kalai er Daal: 1 Tsp.
  • Black Mustard Seed: ½ Tsp.
  • Salt: 1 Tsp. (or as per taste)
  • Refined Vegetable Oil: 1.5 Tbsp. (Can be substituted with coconut oil for more authentic taste)
Instructions
  1. Wash Cabbage thoroughly and cut into fine long strips.
  2. Grate coconut and keep the freshly grated coconut aside.
  3. I prefer to microwave Cabbage before cooking for around 5 minutes which is completely optional. If no available with a microwave then take cabbage in a big pan and 2 cups of water.
  4. Cook on high flame for 5 minutes and discard the water and use the cabbage for cooking.
  5. In a Pan take Oil and heat sufficiently.
  6. Temper the Oil with Dried Red Chili, Mustard Seed, Curry leaves and also Urad Daal (Kalaier Daal).
  7. Cook in low flame until Urad Daal turned golden brown in color. It took me around 1 minute of cooking with continuous stirring in low flame).
  8. Add cabbage and mix properly with the tempering.
  9. Now add Salt and continue cooking in low flame for 10 minutes or until Cabbage soften and well-cooked.
  10. Cook the cabbage uncovered and don’t add water to it.
  11. Add Coconut once the cabbage is cooked properly.
  12. Give it a mix and then cook for 2-3 minutes more in medium flame to incorporate the flavor of coconut.
  13. Switch the flame off and serve Cabbage Poriyal/ Thoran hot with Steamed Rice and Sambhar or pair it with plain Daal.
Notes
Chopped Onion can also be added in Poriyal.
I have not added turmeric Powder given I love the whitish color of this dish;
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2016/02/cabbage-poriyal/