Ingredients
To temper
- coconut oil 1/2 tbsp
- mustard seeds 1/2 tsp
- Urad dal 1/2 tbsp
- green chilli 2
- Curry leaves few
- Asafoetida generous portion
Poriyal
- cabbage 250 grams
- Required salt
- Turmeric powder 1/8 tsp
- ginger powder 1/8 tsp
- Coconut 2 tbsp
Instructions
- Wash cabbage in a colander and drain the water completely
- Add oil to the pan when oil is hot add mustard seeds, urad dal, and let them splutter
- Furthermore, add green chilli and curry leaves; mix well
- Add asafoetida and give a quick mix
- Furthermore, add cabbage and mix well
- Add salt, turmeric powder; mix well and cook for 2 minutes
- Moisture in the cabbage and salt is enough for cabbage cooking. I didn't add water but if you have added a thick layer of cabbage sprinkle little water
- After cooking for 2 minutes, add ginger powder and cook
- Takes around 5 minutes for cabbage to cook
- after cooking cabbage add coconut; mix well and cook for a minute turn off the stove
Video
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Notes
Wash cabbage in a colander
- I would recommend washing the cabbage in a colander as it helps to drain all the water. Press the cabbage to make sure is completely drained
- Water shouldn't drip out from the colander, but cabbage should have moisture. When you touch the cabbage you can feel it but water shouldn't drip when you try to squeeze
Cooking cabbage
- Cook cabbage in an open pot on medium flame. Covering the pan might make cabbage soggy
- Moisture in the washed cabbage and salt is enough to cook cabbage just right. If you added a thick stem you might have to sprinkle a few drops of water but avoid adding water
Variations for Cabbage curry. Use
- red chilli instead of green chilli
- Chana dal for tempering
- Saute onion and garlic; prepare poriyal
- Temper ginger instead of using ginger powder
- Almond flour instead of coconut
- Peanut oil/ sunflower oil etc. instead of coconut oil
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