India · India

Cabbage Poriyal

Name: Cabbage Poriyal
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: India
Ingredients: cabbage 500 g; fresh unsweetened grated coconut 40 g; neutral cooking oil 20 ml; black mustard seeds 2 g; fresh curry leaves 2 g; dried red chile, broken 1 g; ground turmeric 0.5 g; water 30 ml; salt 3 g

Finely shredded cabbage is cooked with mustard seeds, curry leaves and coconut.

27 minutes · 4 servings · Easy

Poriyal is the South Indian name for a family of quick dry vegetable dishes built on a sizzling tempering rather than a heavy masala. Cabbage poriyal is the version made for winter, when cabbage is in season and shredded fine it cooks fast in the pan. The mustard seeds must crackle first and the coconut goes in at the very end, stirred off the heat.

Ingredients

cabbage500 g
fresh unsweetened grated coconut40 g
neutral cooking oil20 ml
black mustard seeds2 g
fresh curry leaves2 g
dried red chile, broken1 g
ground turmeric0.5 g
water30 ml
salt3 g

Directions

1
Remove the cabbage core, wash leaves and shred finely. Rinse curry leaves and dry thoroughly to limit splattering.
Cabbage is finely cut and curry leaves have no surface water.
2
Heat oil in a deep skillet over medium heat. Add mustard seeds and loosely shield with a lid until they pop. Lower heat, add curry leaves and chile carefully, then stir for 20 seconds.
Seeds pop and leaves become fragrant without burning.
3
Add cabbage, turmeric, salt and water. Cover and cook over medium-low heat for 6 minutes. Uncover, stir in coconut and cook for 3 minutes until excess moisture evaporates.
Cabbage is tender with a slight bite and coconut remains visible. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content