In the brinjal poriyal recipe, 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 RecipeServes 2-3Ingredients:Shredded cabbage - 2 cupsGrated coconut - ½ cup (fresh or frozen)Dry red chillies - 2 to 3Oil - 1 tbspMustard seeds - ½ tspChana dal / kadala paruppu / split chickpeas - 1 teaspoon (you can soak it in warm water for 10 mins if you prefer)Hing / asafoetida / perungayam - a pinch (optional)Turmeric powder - a pinchCurry leaves - a fewSalt - to tasteHow to make Cabbage Poriyal: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.
Yeshwanth
super thanks for sharing ....
Sakshi
This is the only way I like cooked cabbage...awesome!! The red bowl is gorgeous.
Sharmila
I love cabbage only when prepared with this South Indian tempering. Never added hing to it though. 🙂