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–+ servings

cabbage poriyal

A dry, stir-fried curry of shredded cabbage, spiced with mustard seeds and curry leaves, then finished with coconut.
a serving bowl filled with cabbage poriyal
prepare: 10 minutes
cook: 15 minutes
total time: 25 minutes
difficulty: simple
yield: 4 servings
calories: 94 kcal
diet: gluten free, vegan, vegetarian
cuisine: andhra, Indian

equipment

  • kadai

ingredients

  • ½ cabbage - thinly sliced

for cooking

for serving

  • ½ cup coconut - grated

instructions

  • Heat the oil in a kadai or wok on medium heat, then add the mustard seeds and cook until they start to pop.
  • Add the green chilli, urad dal and curry leaves. Fry, stirring frequently, for two minutes or until the dal is golden brown.
  • Add the cabbage and salt, mix well and cook on medium heat for around 5-7 minutes, stirring frequently. Add a tablespoon of water if the cabbage starts to stick to the pan. You want the cabbage just cooked and retaining some crunch.

to serve

  • Remove from the heat and stir the grated coconut through. Serve.

notes

  • A small cabbage weighs approximately 800g.
  • The cooking time of 5-7 minutes will cook the cabbage, but still retain texture and crunch. 

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nutrition

Serving: 100 g | Calories: 94 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 355 mg | Potassium: 233 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 168 IU | Vitamin C: 73 mg | Calcium: 55 mg | Iron: 1 mg