The word poriyal simply means stir-fried. So cabbage poriyal is just stir fried green cabbage with coconut. So simple and yet it’s a hit – every single time! You can literally do this with any vegetable (just don’t pick something that gets mushy when cooked!). I have talked about tempering many times in previous posts so by now you all know that most Indian recipes rely heavily on tempering with whole spices for added flavor. This is a true south Indian staple that has its roots in Tamil Nadu. It makes a wonderful side dish to complement other spicier dishes on the dinner table.

Ingredients

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp urad dal (available at Indian stores and online)
• 2 dried red chillies
• 4-5 curry leaves (optional, available at Indian stores)
• green cabbage, chopped
• Fresh grated coconut or dry unsweetened coconut flakes

Method

• In a heavy bottom sauté pan or wok, heat the oil over medium heat.
• Add mustard seeds and cover immediately (or the mustard will fly all over!).
• When the mustard stops popping, uncover and add the udad dal, the red chillies, and the curry leaves.
• The tempering is done.
• Now add the cabbage and top with the coconut.
• Cover and let cook for about 5-10 minutes, stirring occasionally.
• I like it when the cabbage still has a bit of a bite to it. Feel free to cook the cabbage to your preferred level of softness.

That’s all there is to it! Cabbage Poriyal is done. It is so tasty with the coconut enhancing the sweetness from the cabbage. Notice, I did not add any salt at all. If you must, salt the plate!