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A quick and delicious South Indian stir-fry combining finely shredded cabbage with fluffy scrambled eggs and aromatic spices. This protein-packed side dish comes together in under 25 minutes and pairs perfectly with rice and sambar.
Prepare the vegetables. Finely shred the cabbage, finely chop the onion, and slit the green chilies. Keep all ingredients measured and ready for a quick cooking process.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown. Immediately add the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Add the chopped onions and a pinch of salt. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the shredded cabbage, turmeric powder, and the remaining salt. Mix everything well to combine. Stir-fry on medium-high heat for 2 minutes.
Reduce the heat to low, cover the pan, and let the cabbage cook for 5-7 minutes. Stir occasionally. The cabbage should be tender but still have a slight crunch. Avoid adding any water, as the cabbage will cook in its own moisture.
Push the cooked cabbage to the sides of the pan, creating a well in the center. Pour the lightly beaten eggs into this well. Let them set for 30-40 seconds before gently scrambling them until they are almost cooked through.
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A quick and delicious South Indian stir-fry combining finely shredded cabbage with fluffy scrambled eggs and aromatic spices. This protein-packed side dish comes together in under 25 minutes and pairs perfectly with rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 195.46 calories per serving with 7.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Gently mix the scrambled eggs with the cabbage. Add the optional grated coconut and chopped coriander leaves. Stir everything together and cook for one final minute.
Turn off the heat. Serve the Cabbage and Egg Poriyal hot as a side dish with steamed rice, sambar, or rasam.
For a vegetarian version, replace the eggs with 200g of crumbled paneer or firm tofu. For a vegan version, use crumbled firm tofu and a pinch of black salt (kala namak) for an eggy flavor.
Incorporate other finely chopped vegetables like carrots, green beans, or peas along with the cabbage for added nutrition and color.
Add 1/2 teaspoon of sambar powder or garam masala along with the turmeric for a different flavor profile.
Add 1 tablespoon of chana dal along with the urad dal during the tempering step for extra crunch and flavor.
The addition of eggs makes this dish a good source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Cabbage is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight by keeping you full for longer.
This dish is rich in vitamins like Vitamin C and K from cabbage, and Vitamin D and B12 from eggs. It also contains important minerals and antioxidants from the spices used.
Being low in calories and high in fiber and protein, this poriyal is a satisfying dish that can help support weight loss or maintenance goals as part of a balanced diet.
One serving of Cabbage and Egg Poriyal contains approximately 180-200 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy dish. Cabbage is low in calories and high in fiber and vitamins, while eggs provide high-quality protein and essential nutrients. It's a balanced and nutritious side dish.
Absolutely. To make it vegan, simply omit the eggs and use crumbled firm tofu instead. Sauté the tofu separately until golden and add it at the end. Ensure you use a plant-based oil like coconut or vegetable oil.
The key is to not add any water and not to overcook it. Cook the cabbage on low heat with a lid on, allowing it to steam in its own moisture. Check it after 5 minutes; it should be tender but still have a slight bite.
This poriyal is traditionally served as a side dish in a South Indian meal, alongside steamed rice, sambar, rasam, or kuzhambu. It also pairs well with chapatis or rotis.
Yes, you can shred the cabbage a day in advance and store it in an airtight container or zip-top bag in the refrigerator to save on prep time.