Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cabbage poriyal. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Cabbage Poriyal Recipe with step by step photos. Cabbage Poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South India. Cabbage poriyal is a famous side dish from South India where cabbage is tempered with mustard seeds, curry leaves and some lentils.
Cabbage Poriyal is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Cabbage Poriyal is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook cabbage poriyal using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cabbage Poriyal:
- Make ready 1 small size cabbage, shredded
- Make ready 1-2 tbsp. oil
- Get 2 dry red chilies
- Prepare 1 tsp. mustard seeds
- Make ready 1 tbsp. chana dal
- Prepare 1 tsp. split urad dal
- Prepare 2 slit green chilies
- Get 1 sprig curry leaves
- Make ready 1/4 tsp. asafoetida
- Get 1 tbsp. roasted peanuts (opt)
- Make ready to taste salt
- Make ready 1/2 cup fresh grated coconut
- Get 2-3 tbsp. coriander leaves, chopped (opt)
Cabbage poriyal, a south Indian style simple accompaniment, is a delicious mixture of stir-fried cabbage, basic cooking spices and grated coconut and can be prepared within few minutes and. This cabbage poriyal comes with a great many health benefits. The cabbage provides essential vitamins and nutrients like vitamins A,C, and D. Certain cabbages have more vitamin C than even.
Instructions to make Cabbage Poriyal:
- Heat oil in a pan & temper with mustard seed and dry red chilies. After it stops spluttering, add chana dal, urad dal, green chilies, asafoetida and curry leaves. Saute for a few seconds.
- Add the cabbage, roasted peanuts (opt), salt and 1/4 cup water.
- Cover and cook on a low flame till done. Stir at intervals.
- Switch off the flame. Add the coconut and coriander leaves (opt).
- Serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.
Cut the cabbage into fine bits. Cabbage - one small size or. This yet again is a recipe which is not in my favorites list. Before marriage, I do not really know when I stopped loving. I made Cabbage Poriyal last Sunday to just to get rid of the typical Bandhakopir Tarkari (Bengali Cabbage Sabzi) that I prepare almost once a week during the winter!
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