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A simple and comforting South Indian stir-fry featuring finely shredded cabbage, tender lentils, and fresh coconut. This quick, healthy side dish is seasoned with a classic tempering and pairs perfectly with rice and sambar.
For 4 servings
Prepare the Lentils and Cabbage
Prepare the Tempering (Tadka)
Cook the Cabbage
A simple and comforting South Indian stir-fry featuring finely shredded cabbage, tender lentils, and fresh coconut. This quick, healthy side dish is seasoned with a classic tempering and pairs perfectly with rice and sambar.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 184.13 calories per serving with 5.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finish and Serve
Add 1/4 cup of cooked moong dal along with the chana dal for a different texture and more protein.
Add 1 finely chopped onion and sauté it after the tempering, before adding the cabbage, for a sweeter base.
Incorporate 1/2 cup of finely chopped carrots or green beans along with the cabbage for extra color, nutrients, and texture.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric for more heat.
Cabbage and chana dal are excellent sources of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Cabbage is a great source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against infections and diseases.
The inclusion of chana dal provides a good amount of plant-based protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Cabbage is also rich in Vitamin K, which plays a crucial role in blood clotting and maintaining strong, healthy bones by improving calcium absorption.
One serving of Cabbage Porutu (approximately 1 cup or 175g) contains around 150-180 calories, making it a light and healthy side dish. The exact count depends on the amount of coconut oil and fresh coconut used.
Yes, it is very healthy. It's rich in fiber from cabbage and lentils, provides plant-based protein, and is packed with vitamins and minerals. The use of minimal oil and steaming as a cooking method makes it a nutritious choice.
This recipe is naturally vegan and gluten-free. Just ensure your hing (asafoetida) is gluten-free if you have a sensitivity, as some brands contain wheat flour.
Cabbage Porutu is a versatile side dish. It pairs traditionally with steamed rice, sambar, and rasam. It also goes well with curd rice, chapati, or roti.
Yes, you can. If using unsweetened desiccated coconut, soak about 1/4 cup in 2-3 tablespoons of warm water for 10 minutes before adding it to the dish. This helps to rehydrate it and improves the texture.
Store any leftover Cabbage Porutu in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
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