cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran |

by Tarla Dalal

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पत्तागोभी पोरियाल रेसिपी | दक्षिण भारतीय स्टाइल पत्ता गोभी पोरियाल | पत्तागोभी थोरन - हिन्दी में पढ़ें (Cabbage Poriyal in Hindi)

કેબેજ પોરીયલ - ગુજરાતી માં વાંચો (Cabbage Poriyal in Gujarati)

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cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images.

cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran |

South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices.

cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine.

You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal.

tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi.

Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos.

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Cabbage Poriyal recipe - How to make Cabbage Poriyal

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Preparation Time: 10 mins Cooking Time: 8 mins Total Time: 18 mins 2Makes 2 servings
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Ingredients

For Cabbage Poriyal
2 1/2 cups shredded cabbage
2 tsp coconut oil or oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 green chilli , slit
2 whole dry kashmiri red chillies , broken into pieces
8 to 10 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
salt to taste

For The Garnish
2 tbsp grated coconut

Method

For cabbage poriyal

To make cabbage poriyal recipe, heat the oil, add the mustard seeds and urad dal.
When the seeds crackle, add the green chillies dry red chillies, curry leaves and turmeric powder and sauté for few seconds.
Add the cabbage, salt, ¼ cup of water and cook over a medium flame for 6 to 7 minutes or till the cabbage is tender, while stirring occasionally.
Serve cabbage poriyal hot garnished with coconut.

Cabbage Poriyal recipe with step by step photos

like cabbage poriyal recipe

cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | then do try other poriyal recipes also:
- cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients |
- beans poriyal | South Indian style French bean poriyal | french beans sabzi |

what is cabbage poriyal made of?

See the below image of list of ingredients for making cabbage poriyal.

how to make cabbage poriyal

To make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | heat 2 tsp coconut oil or oil in a deep pan.
Add 1 tsp mustard seeds ( rai / sarson). As the mustard seeds splutter in hot oil, they release a pungent, mustardy aroma.
Add ½ tsp urad dal.

When the seeds crackle, add 1 green chilli , slit.
Add 2 whole dry kashmiri red chillies, broken into pieces. This adds an aesthetically pleasing color to the dish while providing a subtle, smoky warmth.
Add 8 to 10 curry leaves (kadi patta).
Add a pinch of turmeric powder (haldi). It gives a characteristic flavours.
Sauté for few seconds.

Add 2 ½ cups shredded cabbage.
Add salt to taste.
Add ¼ cup of water.
Mix well.
Cook over a medium flame for 6 to 7 minutes or till the cabbage is tender, while stirring occasionally.

Mix well.
Garnished with fresh coconut.
Mix well.
Serve cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | hot garnished with coconut.

pro tips to make cabbage poriyal

Cabbage cooks quickly, so overcooking can make it mushy and bland.

Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch.
Green peas can be added for extra color and nutrients.
You can skip adding turmeric to the sabzi.