Cabbage poriyal is the ultimate spicy and Indian vegan comfort food. Made with shredded cabbage, spices and grated coconut. Traditional South Indian recipe.
- 15ml (1 tbsp) vegetable oil
- 5ml (1 tsp) mustard seeds
- 5 curry leaves
- 1 green chilli, washed and finely chopped
- 2 kashmiri chillies
- 5ml (1 tsp) chana dal
- 2.5ml (½ tsp) urad dal
- Pinch of asafoetida
- 15ml (1 tbsp) jaggery or brown sugar
- 5ml (1 tsp) ground cumin
- ½ cabbage, making about 4 cups
- ½ fresh coconut, flesh flaked
- Heat the oil in a large frying pan.
- Fry the mustard seeds until they start popping, then add the curry leaves, chillies, and both dal.
- Stir and saute the ingredients on a low heat until the dal changes colour.
- Sprinkle in the asafoetida, jaggery and cumin.
- When everything is well incorporated, add the cabbage.
- Season with salt, add 60ml (¼ cup) of water, give it a good stir and cover the pan with a tight lid.
- Cook on a low heat until the cabbage is cooked. Check on the food every 5 minutes to ensure the dish doesn’t dry up and add a splash of water if necessary. At the end of the cooking process, all water should have evaporated.
- When the cabbage is tender, add the coconut and mix well.
- Serve as side dish with roti, paratha or rice.
- If the cabbage poriyal isn’t spicy enough for you, double up on the spices.
- Serving Size: 1 serving
- Calories: 297
- Sugar: 18.2g
- Sodium: 750mg
- Fat: 20.9g
- Saturated Fat: 15.5g
- Carbohydrates: 27.2g
- Fiber: 6.3g
- Protein: 3.1g