Cabbage Poriyal Recipe

In a previous post, I had mentioned how I used think that poriyal is just the tamil term for thoran and then later realized there are subtle differences in the recipes. I have posted thoran recipes here before and that's a very common recipe for almost all thoran dishes I make. TH prefers poriyal since that's what he is used to. Cabbage poriyal is the most often made in my kitchen. 

Cabbage Poriyal Recipe

Serves 2-3

What I Used:

Shredded cabbage - 2 cups

Grated coconut - 1/2 cup (fresh or frozen)

Dry red chillies - 2 to 3

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Chana dal / kadala paruppu / split chickpeas - 1 tsp

Hing / asafoetida / perungayam - a pinch (optional)

Turmeric powder - a pinch

Curry leaves - a few

Salt - to taste

How I Made It:

1. Heat oil in a pan and add mustard seeds, chana dal, curry leaves, red chillies torn into pieces and the hing. Keep the fire of low and make sure the chillies don't burn.  

2. Once mustard seeds start popping, add the shredded cabbage, grated coconut and turmeric powder to the above and cook closed on medium flame until almost soft. You can sprinkle some water if necessary. Make sure you check the water level in between. Cabbage gives out water when cooking so don't add too much to begin with.  

3. Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and coconut and the dish becomes dry - about 4-5 mins. 

Serve hot with rice and kuzhambu. 

Cabbage Poriyal is my entry to Weekend Herb Blogging hosted by Marija of Palachinka. You can find the event details on Haalo's site here. 

I also sending this to RCI - Jain Cuisine, the brainchild of Lakshmi, hosted by PJ this month. This recipe doesn't have any of the forbidden ingredients for Jains and is sattvic, just like the event demands :)