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–+ servings

Cabbage Poriyal

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: tamil
Servings: 34 serving

Ingredients

  • 4 - 5 cups Cabbage - finely chopped (a small head of cabbage)
  • 2 Potato - medium, peeled and diced (optional)
  • ½ cup Green Peas Shelled
  • to taste Salt

For the Spice paste:

  • 1 Onion - small, coarsely chopped
  • 2 Chilies Green
  • 2 tbsps Coconut - grated
  • 1 tsp Cumin seeds

For Tempering:

  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • ½ tsp Asafoetida (Hing)
  • Curry leaves - few

Instructions

  • Heat 2tsp oil in a saute pan. Add the tempering ingredients and once the seeds start to splutter, add the cabbage, potatoes (if using), green peas and salt.
  • Cover and cook on medium heat until the veggies are tender, about 8-10 minutes.
  • In the meantime, grind all the ingredients listed under spice paste using very little water.
  • Add the spice paste to cabbage mixture and cook until the raw smell of onion is cooked, about 5-6 minutes.

Notes

Serve with rice and dal. I served this dish for a simple lunch with visiraavakaya (gooseberry pickle).
For a milder version of the same curry, simply omit the spice paste and use 2 green chilies and 2tbsp grated  coconut instead. This basic recipe can be used for almost any vegetable like carrot, chow chow, beets, cauliflower etc.
Lets check out what my fellow marathoners have cooked up for Day 1 of BM# 18.
For everyone in the US, enjoy your 4th of July Holiday.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!