Cabbage Poriyal (Muttaikose Poriyal)

Simple Cabbage stir fry recipe with coconut that gets ready in just 30 minutes. Recipe with tips on how to cook Cabbage the right way!

Cabbage Poriyal (Muttaikose Poriyal)

Cabbage Poriyal is a Tamil Brahmin Style No Onion No Garlic Vegetarian Stir Fry or Dry Sabzi from the South Indian Cuisine.

Cabbage, also known as Muttaikose in Tamil is widely available in Indian markets and quite economical too. Best part about Cabbage is that it can feed a crowd which makes it a popular choice during Sadya meals at home. Be it South Indian marriages, Vishu or Onam Sadya lunch, you will find this vegetable as part of the banana leaf spread.

The Cabbage poriyal recipe that I share with you is made with coconut. I have also cooked the recipe in coconut oil. The recipe is Gluten Free and Vegan and can be made under 30 minutes with minimal prep work.

Cabbage tastes extremely delicious with Rasam Sadam or Rasam Rice. Some of my favourite Rasam recipes on the blog are – Pineapple Rasam and Lemon Rasam.

Don’t forget to make Rasam at home with my freshly ground Home Made Rasam Powder Recipe. Serve with steamed rice, dollop of ghee and papadam.

This side dish recipe is also my number one choice when it comes to lunch box recipes. I pack this often with chapatis for Narayan’s lunch at work. Quite easy to make and the prep work (chopping) can be done a day prior, which makes it convenient.

Cabbage forms part of my weekly vegetable shopping. It can be eaten both raw and cooked. I try and add them in salads for the crunch but prefer the cooked vegetable instead.

If you are looking for some delicious South Indian Cabbage Recipes, please check out these Recipes on the blog – Cabbage Paruppu Usili (Cabbage and lentils Stir fry) and Cabbage Kootu (South Indian Vegan Curry with lentils and coconut gravy).

While cooking Cabbage Poriyal takes less than 30 minutes from start to finish, people often complain that about the cabbage smell as overpowering or the fact that the cabbage is limp and over cooked. Scroll below for some Pro Tips on how to cook cabbage without the unpleasant smell.

Pro Tips on How to Cook Cabbage the Right Way

  • Always ensure you chop the cabbage evenly. Be it small pieces or long strips, according to the recipe.
  • Once you add the cabbage to the hot pan, stir well and saute the cabbage for a few minutes. Cook the Cabbage uncovered without any water at this stage. Ensure the flame is low.
  • After a few minutes when you see the cabbage slightly wilting, add some water, cover with a tight lid and cook on low heat.
  • The cabbage should be slightly crunchy without any unpleasant smell. Once you are sure the cabbage has cooked, add salt, mix well, cover and cook for a few more seconds and then switch off the flame.
  • I always add salt towards the end after the vegetable volume has reduced substantially to ensure even seasoning and avoid excess moisture while cooking.

People often complain of gas / flatulence after consuming cruciferous vegetables like Broccoli, Cauliflower and Cabbage. As seen from the pics, I have served Cabbage Poriyal with Methi Missi Roti that has ajwain or carom seeds. It helps with digestion and reduces the effect of bloating. Also serve some chilled Chaas or Neer Mor with Asafoetida or hing post meal.

Hope these tips are useful and handy the next time you try the cabbage poriyal at home. Do share your feedback with us.

A lot of vegetables can be added to the Cabbage Poriyal to make it interesting. I personally love Carrots, Peas, Baby Corn and finely chopped Capsicum too. All these vegetable combinations work with Cabbage and Coconut.

I personally love cooking poriyals with coconut oil which is something I have my Keralite genes to thank for. The Coconut oil together with freshly grated coconut adds to the flavor element of the dish.

Now without any further delay, let us quickly take a look at the easy recipe below with step wise pictures.

Cabbage Poriyal with Step by Step Pics

Chop the cabbage, wash it under running tap water in a colander. Drain all the water and keep aside.

Chopped and washed cabbage

Heat a kadhai, add coconut oil, urad dal, mustard seeds, chana dal, whole red chillies and curry leaves.

Tempering in coconut oil

Once the mustard crackles, add the chopped cabbage along with turmeric powder and 1/2 cup water.

Adding turmeric powder and water

Allow the cabbage to cook (do not cover at this stage) for atleast 5 minutes.

Water is added to cook the cabbage

After 5 minutes, cover and cook the cabbage on low heat.

Cover and cook the cabbage

Cook until all the water has been absorbed and the cabbage is cooked. There should be a crunch in the vegetable and it should not be mushy.

Cook the cabbage until they are crunchy.

Add the grated coconut, mix well and switch off the flame. Serve hot with sambar, rasam or molagootal and rice.

Cabbage Poriyal is ready to serve with chapati and sambar rice

Recipe Notes –

The Cabbage Poriyal stays fresh in the refrigerator for maximum 24 to 48 hours as it contains fresh coconut. Also cabbage tends to leave a lot of moisture over time.

Some Other South Indian Stir Fry Veg Recipes on the blog that are Vegan too

  • Beans Carrot Thoran – Kerala Style Vegetable Stir Fry with French beans and carrot.
  • Vazhakkai Podimas – Palakkad Iyer Style Raw Banana Sabzi. No Onion No Garlic Stir fry with coconut.
  • Beetroot Thoran – Cooked Beetroots tossed in coconut oil with freshly grated coconut.
Cabbage poriyal recipe

Cabbage Poriyal / Muttaikose Poriyal

Vidya Narayan
Step by Step Cabbage Poriyal or Muttaikose Poriyal recipe. An easy fuss free south indian style vegetable or side dish for chapati and sambar rice. No Onion No Garlic Tamil Brahmin Style Poriyal recipe.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine South Indian, Tamil Nadu Recipes
Servings 5 people

Ingredients
  

  • 1 nos. Cabbage (Approximately 7 tightly packed cups used here) 1 cup is 250 ml measurement
  • 1/2 cup Water to cook the cabbage 1/2 cup is 125 ml
  • 1/3 cup Grated Coconut 1/3 cup is 80 ml
  • 1 1/2 tbsp Coconut Oil
  • 1 tsp Chana Dal or Bengal Gram dal
  • 1 tsp Urad dal
  • 1/2 tsp Mustard seeds
  • 3-4 nos. Whole Dry red chillies You can use green chillies. Slit and add couple of them.
  • 1/4 tsp Turmeric Powder or haldi powder
  • Curry leaves as required
  • Salt to taste

Instructions
 

  • Chop the cabbage, wash it under running tap water in a colander. Drain all the water and keep aside.
  • Heat a kadhai, add coconut oil, urad dal, mustard seeds, chana dal, whole red chillies and curry leaves.
  • Once the mustard crackles, add the chopped cabbage along with turmeric powder and 1/2 cup water
  • Allow the cabbage to cook (do not cover at this stage) for atleast 5 minutes.
  • After 5 minutes, cover and cook the cabbage on low heat.
  • Cook until all the water has been absorbed and the cabbage is cooked. There should be a crunch in the vegetable and it should not be mushy.
  • Add the grated coconut, mix well and switch off the flame. Serve hot with sambar, rasam or molagootal and rice.

Notes

Recipe Notes –
  1. The Cabbage Poriyal stays fresh in the refrigerator for maximum 24 to 48 hours as it contains fresh coconut. Also cabbage tends to leave a lot of moisture over time.
Pro Tips on How to Cook Cabbage the Right Way
  • Always ensure you chop the cabbage evenly. Be it small pieces or long strips, according to the recipe.
  • Once you add the cabbage to the hot pan, stir well and saute the cabbage for a few minutes. Cook the Cabbage uncovered without any water at this stage. Ensure the flame is low.
  • After a few minutes when you see the cabbage slightly wilting, add some water, cover with a tight lid and cook on low heat.
  • The cabbage should be slightly crunchy without any unpleasant smell. Once you are sure the cabbage has cooked, add salt, mix well, cover and cook for a few more seconds and then switch off the flame.
  • I always add salt towards the end after the vegetable volume has reduced substantially to ensure even seasoning and avoid excess moisture while cooking.
Keyword Cabbage Poriyal, Cabbage Recipes, Muttaikose Poriyal, No Onion No Garlic Recipe, South Indian Side Dish,, tamil brahmin recipes
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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