Cabbage Poriyal
The sweetness of coconut envelops the vegetables! South Indian Stir-fried Vegetables with Colourful Mills
Description
A sweet and spicy South Indian side briefly stir-frying finely chopped cabbage with spices like mustard seeds, heavily coating with freshly grated coconut at the end.
Restaurants serving Cabbage Poriyal
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cabbage
- Coconut fine(or raw coconut)
- Mustard seeds
- Cumin
- Turmeric
- Coriander
- Red chilies
- Curry leaves
- Urad Dal
- Salt
- Oil
Instructions
- Julienne (or mince) cabbage finely.
- Heat oil in a pan, temper mustard seeds, Urad Dal, cumin, red chilies, curry leaves to transfer savoriness to oil.
- Add cabbage, turmeric, salt, stir-fry briefly retaining crispness, add massive freshly grated coconut (or coconut fine) at the end, mix lightly to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet coconut aroma and mustard seed savoriness
Substitutes at Japanese supermarkets
Carrots or green beans (exquisite with veg other than cabbage using same method)
Pairing
Meals generally、Rasam
Trivia
[Hardcore] 'Poriyal' means stir-fry in Tamil. Corresponds to North India's 'Sabzi', but South India features heavily dusting with coconut at the end. Gentle coconut sweetness beautifully neutralizes spicy curry heat.
Eating tips & etiquette
[Unique Eating] Pour spicy-sour Rasam (soup) over rice, serve Poriyal alongside, enjoying the mixed contrast of sweetness and texture!
Allergen
None