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, Gose poriyal or Muttaikose Poriyal is a Tamil Brahmin Style No Onion No Garlic Cabbage Stir Fry with coconut. Serve this simple dry curry or sabzi as side dish with Sambar or Rasam and Rice.
Poriyal in Tamil refers to Stir Fry or sauteed veggies with coconut. It's made with variety of vegetables like beans, carrot, beetroot, etc.
South Indian Cabbage poriyal is perhaps one of the quickest stir fries you can make on a busy weekday or a grand feast. The ingredients required for the poriyal or stir fry is quite basic and pantry friendly.
Muttaikose Poriyal is made during Tamil New Year as part of the feast. The vegetable can easily feed a crowd which makes it one of the most sought after choice by caterers as part of wedding menu.
This recipe is Gluten Free and Vegan. Can be easily made within 30 minutes with basic prep work.
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Ingredients
Cabbage - Most people find the smell of cabbage overpowering. I have provided tips below on how to cook cabbage perfectly.
Coconut - Use fresh or frozen coconut. If using frozen coconut, thaw and add. If you cannot find this ingredient in supermarkets or grocery stores, feel free to skip.
Curry Leaves - South Indian recipes call for fresh curry leaves. You can use dried if you are unable to source fresh ones. Once you add curry leaves to hot oil, it splutters so be careful while following this step.
Lentils - Chana Dal is a wonderful addition to Cabbage. In fact, when I make poriyal without coconut, I add soaked and drained chana dal with cabbage.
How to Cook Cabbage
Chop the vegetable evenly. Helps in uniform cooking.
After cabbage is added to hot pan, sauté for couple of minutes. Cook it without a lid (uncovered) and do not add water during the initial stages.
Once the cabbage wilts or reduces in volume, add some water, cover with a lid and cook on low heat. This will ensure there is no overpowering smell.
Always add salt to cabbage once its fully cooked. Adding salt in the initial stage cooking will draw out more water from cabbage and make it soggy.
Taste and check cabbage. It should be slightly crunchy without raw smell.
Most people complain of gas, bloating and flatulence after consuming cruciferous vegetables like cabbage, cauliflower, broccoli etc. Adding hing or asafoetida while cooking helps a lot to combat this issue.
How to Make Cabbage Poriyal recipe
Rinse, drain and chop the cabbage finely (refer pic below).
Heat a pan, add coconut oil, urad dal, mustard seeds, chana dal, whole red chilies and curry leaves.
Once the mustard crackles, add the chopped cabbage along with turmeric powder. Sauté for a couple of minutes on medium heat. Add turmeric powder and 1/2 cup water.
Allow the cabbage to cook (do not cover the pan with lid) 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. The texture of cabbage should be crunchy.
Add the freshly grated coconut, mix well and switch off heat.
Serving Suggestion
Traditionally, Poriyal is served as Side dish with Rasam or Drumstick Sambar and Rice.
Some of our favorite Rasam varieties include Pudina Rasam, Pineapple Rasam and Lemon Rasam.
It can be served with Chapati or Roti for lunchbox.
Storage / Leftovers
Since we are using fresh coconut for this recipe, the shelf life of muttaikose poriyal is 24-48 hours under refrigeration. I would recommend cooking and consuming this poriyal quickly.
Other South Indian Poriyal / Thoran recipes
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 and cumin.
Noolkol Poriyal (Kohlrabi)
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Cabbage Poriyal / Muttaikose Poriyal
Ingredients
- 1 Cabbage (Approximately 7 tightly packed cups of chopped cabbage)
- ½ cup Water to cook the cabbage
- ? cup Grated Coconut
- 1 ½ tablespoon Coconut Oil
- 1 teaspoon Chana Dal or Bengal Gram dal
- 1 teaspoon Urad dal
- ½ teaspoon Mustard seeds
- 3-4 Whole Dry red chillies You can use green chillies. Slit and add couple of them.
- ¼ teaspoon Turmeric Powder or haldi powder
- Curry leaves as required
- Salt to taste
Instructions
- Rinse, drain and chop the cabbage finely.
- Heat a pan, add coconut oil, urad dal, mustard seeds, chana dal, whole red chilies and curry leaves.
- Once the mustard crackles, add the chopped cabbage along with turmeric powder. Sauté for a couple of minutes on medium heat. Add turmeric powder and 1/2 cup water.
- Allow the cabbage to cook (do not cover the pan with lid) 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. The texture of cabbage should be crunchy.
- Add the freshly grated coconut, mix well and switch off heat.
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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