Cabbage and Egg Poriyal

1. 1
   prep

   Prep the cabbage and eggs.

   1.Finely shred 400 g cabbage using a knife or mandoline.

   2.Crack 3 eggs into a small bowl and beat lightly with 1 pinch of black pepper. Set aside.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tbsp coconut oil in a kadai over medium heat.

   2.Add 0.5 tsp mustard seeds and let them splutter (30 sec).

   3.Add 0.5 tsp urad dal and 0.5 tsp cumin seeds, frying until dal turns golden (20 sec).

   4.Toss in 2 dried red chilies, 2 slit green chilies, and 10 curry leaves. Sauté until fragrant (15 sec).

   TIPDon't let the urad dal burn — it turns bitter fast. Keep the heat medium.
3. 3
   saute · ~4 min

   Sauté the onion.

   1.Add the finely chopped onion to the kadai.

   2.Sauté until soft and translucent (3-4 min).
4. 4
   other · ~7 min

   Stir-fry the cabbage.

   1.Add the shredded cabbage, 1 pinch turmeric powder, and 0.5 tsp salt.

   2.Mix well to coat the cabbage with the tempering.

   3.Cook uncovered on medium heat, stirring occasionally, until the cabbage softens but still has a slight crunch (5-7 min).

   TIPThe cabbage releases its own moisture — no need to add water. Stir every couple of minutes to prevent sticking.
5. 5
   other · ~3 min

   Scramble the eggs into the cabbage.

   1.Push the cabbage to the sides of the kadai, creating a well in the center.

   2.Pour the beaten eggs into the well.

   3.Let them set for 20 seconds, then scramble gently.

   4.Once the eggs are softly cooked, mix them into the cabbage.

   TIPKeep the eggs soft and fluffy — over-stirring makes them rubbery.
6. 6
   garnish

   Finish with fresh coconut and serve.

   Turn off the heat. Sprinkle 2 tbsp grated fresh coconut over the poriyal and toss once. Serve hot with rice and sambar.

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