Cabbage poriyal, is a simple South Indian side dish served with rice or roti. This super easy and simple dish made with cabbage, added spices and tadka. Poriyal is a simple stir fried curry made with any vegetable.
Cabbage is a fiber rich vegetable, though the smell of the it is irritating, but the qualities present in the cabbage make us to eat it. Cabbage poriyal is a simple South Indian side dish made with shredded cabbage, carrots, peas and fresh coconut.
Poriyal recipes are easy and quick to prepare, even a beginner can make them easily. You can serve it as a side dish with sambar-rice or rasam-rice combo. Or you can have it with roti, plain paratha or lachha paratha or with bread slices. It can also be packed in the lunch box.
Cabbage helps in controlling blood sugar levels, and also it helps in lowering the bad cholesterol. So include cabbage a part of your regular diet. Cabbage poriyal is a very simple and easy recipe. This can be prepared in different ways. We can add onions or add soaked moong dal. Adding onions or moong dal increases the volume of the curry. Poriyal can be made with other vegetables also like beet root, raw banana, French beans and carrot.
Some add onions too but I prefer this way only without onion. Cabbage poriyal can be served with rice and roti alike. Cabbage carrot and peas poriyal is a south Indian preparation can be made with very less ingredients too.
Key ingredients in Cabbage Poriyal:
Cabbage: The most important ingredient in the curry is cabbage, shred it well.
Coconut: Use fresh coconut and shred it well.
Green Chillis: For a nice spice to the poriyal use slit rreen chillis.
Peas and Carrots: Green peas and carrots are optional but they give nice texture and taste to the curry.
Salt: The most important ingredient for any curry, use it according to our taste.
Let us dive into the main recipe. This is another best recipe for lunch box too.
Cabbage Poriyal Recipe | Cabbage curry no onion no garlic
Ingredients
- 1 Cup Cabbage
- 1 or 2 Carrot
- 2 Tbsp Green Peas
- Salt to Taste
- 3 to 5 Green Chillis
- 1 Cup Fresh Coconut
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Urad Dal
- 1 Tsp Chana Dal
- 1/4 Tsp Asafoetida
- 5 to 7 Curry Leaves
Instructions
- Shred cabbage, chop carrot.
- Wash them well and keep them aside.
- Slit green chillis. Grate the coconut.
- Heat oil in a kadai, add urad dal and chana dal.
- As they start changing colour add mustard seeds and cumin seeds.
- Saute them well, add curry leaves and asafoetida.
- As all of them started spluttering add carrot and green peas.
- Fry them well and then lastly add cabbge.
- Saute them well and add salt.
- Cover and cook for five minutes.
- Add slit green chillis to the above curry at this stage.
- Once the cabbage turns soft add grated coconut.
- We can grind the green chillis along with the coconut to make the curry bit spicy.
- Mix them well and turnoff the stove.
- Transfer the curry to the serving bowl.
- Serve cabbage poriyal with hot piping rice or roti alike.
