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.
- 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)
• 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!