Cabbage Poriyal | Vegan & Sattvic

Cabbage Poriyal is a lightly spiced stir-fry dish from Southern India. This dry preparation is popular in home cooking, and is usually served with white basmati rice and sambar or rasam (lentil-based stews).

Traditionally, Cabbage Poriyal is made using ghee (clarified butter) as a base. In order to transform my Cabbage Poriyal into a vegan preparation, I am using olive oil instead. In addition, all ingredients used in this preparation follow the sattvic diet.

Further Reading 

Serving Size

2 adults


  • Olive Oil
  • 1 small Cabbage
  • 1-2 Red Chilies
  • 9-10 Curry Leaves
  • 1 inch Ginger
  • 1 tbsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1 tbsp Chana Dal
  • 1/2 tbsp of Turmeric powder
  • 1/2 tbsp Coriander powder
  • Dessicated Coconut (optional)
  • Salt


• Shred and chop the cabbage.

• Chop the red chilies, ginger and curry leaves.


• Add 3 tablespoons of olive oil in a cooking pot and heat on medium flame.

• Add mustard seeds and cover with lid. Wait until the mustard seeds start popping, and reduce flame to low.

• Once the popping stops, remove the lid. Add the urad dal and chana dal. Stir them from time to time until the dal turns golden brown. (Note: If the dal starts turning dark brown, switch off flame to avoid burning them.)

• Add the red chilies, ginger and curry leaves carefully. The oil may splutter, so have the lid ready to cover the pot.

• After 2 minutes, add the cabbage. Stir the whole thing from time to time until cabbage turns translucent and soft. 

• Add the powders: turmeric and coriander.

• Stir everything together and allow to cook for 5 minutes.

• Add salt to taste. Cook for 2 minutes and switch off flame. 

• You can sprinkle some dessicated coconut for added flavor, but this step is completely optional. 

• Your Cabbage Poriyal is now ready to be served! Bon Appetit!

cabbage poriyal

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