Cabbage moong dal poriyal | Muttaikose pasi paruppu curry

Cabbage moong dal poriyal | Muttaikose pasi paruppu curry | kose paruppu curry ~ Cabbage Poriyal recipe  | Muttaikose poriyal | Cabbage curry | Cabbage thoran | Cabbage palya | Cabbage stir fry with coconut | south Indian poriyal recipe | cabbage dry curry | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Cabbage Poriyal recipe and if you like the video pls SUBSCRIBE to my channel.

Cabbage Poriyal recipe  | Muttaikose poriyal | Cabbage curry is a tasty South Indian style poriyal variety. it takes less than 10 minutes to prepare this healthy poriyal. Tips & tricks to make non-mushy cabbage curry.

CABBAGE CURRY - TAMIL BRAHMIN STYLE 

Light spiced no onion no garlic protein-rich cabbage poriyal with lots of coconuts is a traditional Tamil brahmin curry (poriyal variety). Coconut-based poriyal prepared in coconut oil gives the best taste. 

Soak dal

Always soak dal till it turns to soft press. It helps with perfect cooking. You can also soak in hot water

STEAM COOKING cabbage. - BEST HEALTHY CURRY

If you cook cabbage with excess water, might lose nutrients while discarding the muttaikose cooking water. You can cook cabbage in a pressure cooker with very less water.  if you are not comfortable releasing the pressure this steaming is perfect.

CAN I SKIP WASHING THE CABBAGE IN A COLANDER?

I would recommend washing the cabbage in a colander as it helps to drain all the water. Drain the water completely then prepare the no mushy cabbage curry. Press the cabbage to make sure is completely drained.

HOW LONG SHOULD I STEAM-COOK  cabbage +dal?

to make it kids friendly texture I cook it for around 10 minutes. Adjust time according to your preferred texture. Cooking time might slightly vary based on the way you chop cabbage and also the way dal is soaked.

TIPS FOR STEAMING

• Avoid thick cabbage stem
• Always soak dal till they are soft press
• idiyappam plate with pores works best
• Always make sure you add enough water 
• spread and cook 
• if you are doubling the quantity cook in batches to avoid crowding 

COOKING OIL FOR PORIYAL?

I would recommend coconut oil for coconut-based poriyal. You can add any oil of your choice.

FEW VARIATIONS FOR KOSE PORIYAL 

You can use,

• red chilli instead of green chilli
• urad dal for tempering
• Saute onion and garlic; prepare poriyal
• Temper ginger instead of using ginger powder
• Almond flour instead of coconut

PORIYAL RECIPE COLLECTION IN TMF

COCONUT-BASED RECIPES

CABBAGE KOOTU

Ingredients

To soak

1/4 cup moong dal

Poriyal

Required salt

1/3 cup + 1 tablespoon coconut 

1/4 teaspoon ginger powder 

How to make cabbage moong dal curry with step-by-step pictures 

• First, soak moong dal with enough hot water for 30 minutes

• Add enough water to an idli pan
• Turn on the stove to medium flame
• Place idiyappam plate on top

• add cabbage; spread

• furthermore, add salt; mix well

• add moong dal on top and spread

• steam cook for 10 minutes until the cabbage and dal turn soft press; turn off the stove

• furthermore, add coconut and salt if required; mix well

• Transfer to a colander
• add coconut oil to a wide heavy bottomed pan and turn on the stove on medium flame

• when the oil turns hot add mustard seeds, chana dal, green chilli, and curry leaves; splutter

 

• Furthermore, add asafoetida and mix well

• Add cooked cabbage+dal

• furthermore, add coconut and ginger powder; cook for 2 minutes; turn off the stove

cabbage moong dal curry

muttaikose pasi paruppu curry

No ratings yet

Print Pin Comment

Ingredients

To soak

• 1/4 cup moong dal

to steam

• 375 grams cabbage
• Required salt

To temper

• 1/2 tablespoon coconut oil
• 1 teaspoon chana dal
• 1/2 teaspoon mustard seeds
• Curry leaves
• 2 green chilli
• Asafoetida

Poriyal

• Required salt
• 1/3 cup + 1 tablespoon coconut
• 1/4 teaspoon ginger powder

Instructions

• First, soak moong dal with enough hot water for 30 minutes
• Add enough water to an idli pan
• Turn on the stove to medium flame
• Place idiyappam plate on top
• add cabbage; spread
• furthermore, add salt; mix well
• add moong dal on top and spread
• steam cook for 10 minutes until the cabbage and dal turn soft press; turn off the stove
• furthermore, add coconut and salt if required; mix well
• Transfer to a colander
• add coconut oil to a wide heavy bottomed pan and turn on the stove on medium flame
• when the oil turns hot add mustard seeds, chana dal, green chilli, and curry leaves; splutter
• Furthermore, add asafoetida and mix well
• Add cooked cabbage+dal
• furthermore, add coconut and ginger powder; cook for 2 minutes; turn off the stove

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

TIPS FOR STEAMING

1. Avoid thick cabbage stem
2. Always soak dal till they are soft press
3. idiyappam plate with pores works best
4. Always make sure you add enough water
5. spread and cook
6. if you are doubling the quantity cook in batches to avoid crowding

FEW VARIATIONS FOR KOSE PORIYAL 

You can use,

1. red chilli instead of green chilli
2. urad dal for tempering
3. Saute onion and garlic; prepare poriyal
4. Temper ginger instead of using ginger powder
5. Almond flour instead of coconut

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!