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A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
For 4 servings
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
Temper the Spices (Tadka): Heat coconut 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.
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 139.14 calories per serving with 2.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
Incorporate finely chopped carrots or green beans along with the cabbage for added color, nutrients, and texture. Add them at the same time as the cabbage.
For a different flavor profile, sauté one finely chopped onion after the tempering until translucent, and add 1-2 minced garlic cloves and cook for a minute before adding the cabbage.
Add a handful of cooked chickpeas or soaked and cooked moong dal towards the end of the cooking process for a more substantial dish.
For a spicier version, increase the number of green or red chilies, or add a pinch of red chilli powder along with the turmeric.
Cabbage is an excellent source of dietary fiber, which is crucial for a healthy digestive system. It aids in regular bowel movements, promotes gut health, and can help in weight management by providing a feeling of fullness.
This dish is a good source of Vitamin C and Vitamin K from cabbage. It also provides essential minerals. Turmeric adds curcumin, a compound with powerful anti-inflammatory and antioxidant properties.
Cabbage Poriyal is a low-calorie dish, making it an excellent choice for those looking to maintain or lose weight without compromising on flavor or nutrition.
The dish is naturally low in cholesterol. The use of coconut oil provides medium-chain triglycerides (MCTs), and the high fiber content can help manage cholesterol levels, contributing to overall cardiovascular health.
Yes, Cabbage Poriyal is a very healthy dish. It is low in calories and rich in dietary fiber from the cabbage. The use of lentils adds a bit of protein, and spices like turmeric offer anti-inflammatory benefits. It's a light, nutritious, and wholesome vegetable side dish.
A single serving of Cabbage Poriyal, which is approximately one cup (125g), contains around 110-130 calories. The exact count can vary based on the amount of coconut oil and fresh coconut used.
Absolutely. While fresh coconut is traditional and adds a lovely sweetness and texture, the poriyal will still be delicious without it. If you omit it, you can add a pinch of sugar at the end to balance the flavors.
Cabbage Poriyal is a classic South Indian side dish that pairs perfectly with steamed rice, sambar, rasam, or any kuzhambu (curry). It also complements rotis and chapatis well.
You can store leftover Cabbage Poriyal in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a pan or microwave before serving. The texture is best when fresh.
This usually happens if you add water, cook with the lid on for too long on high heat, or if the cabbage itself has very high water content. To fix this, remove the lid and cook on medium-high heat, stirring until the excess moisture evaporates. Always cook on low to medium-low heat to allow the cabbage to steam in its own juices.
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