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Cabbage Poriyal » Dassana’s Veg Recipes


Cabbage poriyal recipe with step-by-step images – Evenly spiced, sauteed and steamed cabbage recipe from South Indian delicacies. It makes for a superb vegan aspect dish with sambar, rasam or any South Indian meal. Do that straightforward and cheap cabbage aspect dish tonight!

cabbage poriyal recipe

I typically make poriyals and a veggie roast, after I make sambar or rasam. I select to make them as an accompanying aspect dish, since they style good with sambar-rice combo and they’re additionally straightforward to organize.

This cabbage poriyal recipe makes use of pearl onions, however you’ll be able to even skip them. Or you need to use onions as an alternative of pearl onions.

On this recipe i’ve used inexperienced cabbage. However be happy to swap it with pink cabbage.

By now I’ve shared fairly various poriyal recipes like Beetroot poriyal, Beans poriyal and Vendakkai poriyal.

Most poriyal recipes are straightforward and fast to organize. Even a newbie could make them simply.

You may serve it as a aspect dish with sambar-rice or rasam-rice combo. Or you’ll be able to have it with roti, plain paratha or lachha paratha or with bread slices. It can be packed within the lunch field.

Step-by-Step Information

The right way to make Cabbage Poriyal

1. Peel and take away the highest pores and skin from the cabbage. Rinse. Quarter the cabbage and blanch in sizzling water for five to 10 minutes. Then shred cabbage or chop it.

I used 350 grams of cabbage, which yielded 4 cups of tightly packed shredded cabbage.

shredded cabbage for cabbage poriyal

Getting ready tempering

2. Warmth 2 tablespoons of sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the warmth and add ½ teaspoon mustard seeds and crackle them.

mustard for cabbage poriyal recipe

3. As soon as the mustard seeds start to crackle and pop, add 1 teaspoon urad dal (husked and cut up black gram).

dal for cabbage poriyal recipe

4. Saute the urad dal until it begins altering shade.

dal for cabbage poriyal recipe

5. The urad dal ought to develop into a maroonish shade. Saute on a low warmth, in order that the urad dal doesn’t get burnt. 

TIP: Chana dal (Bengal Gram) will be added as an alternative of urad dal. If including chana dal, then soak them for half-hour in sizzling water.

After half-hour drain all of the water and add the chana dal. Then saute the chana dal whereas tempering, as an alternative of urad dal.

urad dal for cabbage poriyal recipe

6. Then add ¼ cup sliced pearl onions (sambar onions) or shallots. It’s also possible to use ¼ cup of finely chopped onions.

Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. It’s also possible to use 1 to 2 dry pink chilies as an alternative of inexperienced chilies.

onions for cabbage poriyal recipe

7. Saute for a minute.

onions for cabbage poriyal recipe

8. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

turmeric for cabbage poriyal recipe

9. Stir effectively.

making cabbage poriyal recipe

Making cabbage poriyal

10. Then add the shredded cabbage. Additionally, season with salt as required. Stir and blend once more very effectively.

cabbage for cabbage poriyal recipe

11. Add ¼ cup of water. Stir once more.

water for cabbage poriyal recipe

12. Then cowl the pan with a decent lid. On a low warmth simmer the cabbage until its cooked.

making cabbage poriyal

13. Test after each 5 to six minutes and provides a stir in order that the cabbage doesn’t get burnt.

cooking cabbage poriyal

14. If the water has dried up and the cabbage is just not cooked, sprinkle some extra water (about 3 to 4 tablespoons). Cowl and proceed to prepare dinner.

making cabbage poriyal recipe

15. Within the under pic, the cabbage has cooked and develop into tender. There needs to be no water within the poriyal earlier than you proceed to the following step.

making cabbage poriyal recipe

16. Add 3 to 4 tablespoons of grated contemporary coconut.

coconut for cabbage poriyal

17. Stir very effectively.

making cabbage poriyal recipe

18. Lastly add 2 tablespoons of chopped coriander leaves to cabbage poriyal. This step is non-obligatory and you may skip the coriander leaves.

coriander for cabbage poriyal

19. Stir and Serve cabbage poriyal sizzling or heat as a aspect dish with sambar-rice or rasam rice. It’s also possible to have it with Indian flatbreads like roti, plain paratha or with bread. It can be packed in a tiffin field.

cabbage poriyal


Extra Cabbage recipes

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cabbage poriyal recipe

Cabbage Poriyal

Cabbage poriyal is a calmly spiced, sauteed and steamed cabbage recipe from South Indian delicacies.

Prep Time 15 minutes

Cook dinner Time 25 minutes

Whole Time 40 minutes

Stop your display from going darkish whereas making the recipe

preparation

  • Peel and take away the highest pores and skin from the cabbage. Rinse. 

  • Quarter the cabbage and blanch in sizzling water for five to 10 minutes. Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

making tempering for cabbage poriyal

  • Warmth 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the flame and add 1/2 tsp mustard seeds and crackle them.

  • As soon as the mustard seeds start to crackle and pop, add 1 tsp urad dal/husked cut up black gram.

  • Saute the urad dal until it begins altering shade. The urad dal ought to develop into a maroonish shade. Saute on a low flame, in order that the urad dal doesn’t get burnt.

  • Then add ¼ cup sliced pearl onions (sambar onions) or shallots. It’s also possible to use 1/4 cup of finely chopped onions. Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. It’s also possible to use 1 to 2 dry pink chilies as an alternative of inexperienced chilies.

  • Saute for a minute.

  • Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir effectively.

making cabbage poriyal

  • Then add the shredded cabbage. Additionally season with salt.

  • Stir and blend once more very effectively.

  • Add ¼ cup of water. Stir once more.

  • Then cowl the pan with a decent lid. On a low flame simmer the cabbage until its cooked.

  • Test after each 5 to six minutes and provides a stir.

  • If the water has dried up and the cabbage is just not cooked, sprinkle some extra water. Cowl and proceed to prepare dinner.

  • Cook dinner until the cabbage turns into tender. There needs to be no water within the poriyal earlier than you proceed to the following step.

  • Then add 3 tbsp grated coconut and blend very effectively.

  • Lastly add 2 tbsp chopped coriander leaves. This step is non-obligatory and you may skip the coriander leaves.

  • Stir and serve cabbage poriyal sizzling or heat as a aspect dish with sambar-rice or rasam rice. It can be served with roti or plain paratha or with bread. It can be packed in lunch field.

  • The recipe will be doubled or tripled.
  • To make the dish gluten-free skip including asafoetida or use gluten-free asafoetida.
  • You should use inexperienced cabbage or pink cabbage.

Vitamin Information

Cabbage Poriyal

Quantity Per Serving

Energy 167 Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 2g13%

Sodium 463mg20%

Potassium 303mg9%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 7g8%

Protein 2g4%

Vitamin A 260IU5%

Vitamin C 115.6mg140%

Calcium 74mg7%

Iron 1mg6%

* P.c Each day Values are based mostly on a 2000 calorie weight loss program.

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This Cabbage Poriyal publish from the weblog archives first revealed in November 2015 has been up to date and republished on January 2023.



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