Crisp at the edges and tender through the middle, cabbage poriyal | cabbage thoran | cabbage palya | cabbage stir fry recipe is a vegetarian south indian stir fry made with oil, mustard seeds, and urad dal in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: stir fry
- Cuisine: south indian
Ingredients
- 3 tsp oil
- 1 tsp mustard seeds
- ¾ tsp urad dal
- ¾ tsp chana dal
- few curry leaves
- pinch of hing / asafoetida
- 2 cup cabbage (finely chopped)
- ¾ tsp turmeric / haldi
- 1 tsp jaggery / gud / bella
- salt to taste
- ¼ cup water
for masala:
- 3 tbsp coconut (fresh)
- 2 dried kashmiri red chilli
- ¾ tsp cumin / jeera
Method
- firstly, in a large kadai heat oil.
- further add 1 tsp mustard seeds, ¾ tsp urad dal, ¾ tsp chana dal, few curry leaves and pinch of hing.
- allow to splutter.
- now add 2 cups of finely chopped cabbage and saute for a minute.
- furthermore, add ¾ tsp turmeric, 1 tsp jaggery and salt to taste.
- additionally, add ¼ cup of water and mix well.
- cover and cook for 5 minutes.
- now prepare the masala by blending 3 tbsp coconut, 2 dried kashmiri red chilli and ¾ tsp cumin.
- blend to coarse paste without adding any water.
- add the masala paste to cabbage stir fry and give a good mix.
- simmer for 2 minutes so that cabbage absorbs flavours.
- finally, serve cabbage poriyal along with hot steamed rice or chapathi.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
