Cabbage Poriyal Recipe
What I Used:
Shredded cabbage – 2 cups
Grated coconut – 1/2 cup (fresh or frozen)
Dry red chillies – 2 to 3
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Chana dal / kadala paruppu / split chickpeas – 1 tsp
Hing / asafoetida / perungayam – a pinch (optional)
Turmeric powder – a pinch
Curry leaves – a few
Salt – to taste
How I Made It:
1. Heat oil in a pan and add mustard seeds, chana dal, curry leaves, red chillies torn into pieces and the hing. Keep the fire of low and make sure the chillies don’t burn.
2. Once mustard seeds start popping, add the shredded cabbage, grated coconut and turmeric powder to the above and cook closed on medium flame until almost soft. You can sprinkle some water if necessary. Make sure you check the water level in between. Cabbage gives out water when cooking so don’t add too much to begin with.
3. Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and coconut and the dish becomes dry – about 4-5 mins.
source: Cabbage Poriyal