Cabbage Poriyal | Cabbage Thoran | South Indian Stir Fried Cabbage

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Cabbage Poriyal | pr Cabbage Thoranor or South Indian Stir Fried Cabbage is a light cabbage preparation from the southern part of India

Course Side Dish

Cuisine Indian, South Indian

Keyword Cabbage Poriyal Recipe, Cabbage Thoran Recipe, Debjanir Rannaghar

Prep Time 20

Cook Time 20

Total Time 40

Servings People

Calories 258kcal

Cost Rs 100

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

Get Recipe Ingredients

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.