Everyday vegetable stir fries like this Cabbage Poriyal are a staple in any Indian kitchen. This dish has its roots in the southern part of India where the use of fresh coconut and coconut oil is very common in their cooking because it is close to the coast. This is a humble dish making it very pantry friendly and cost effective which is why I make it almost every week.
Cooking has always been therapy for me, especially during a time like this. I find comfort in reading recipes, measuring ingredients and there is something just so special that happens when mustard seeds splutter in oil and the aroma of an intoxicating tadka fills the air. It transports me to a place where everything is just fine.
The current situation is a challenging one. Everyone is practicing social distancing, as a result means fewer trips to the grocery store and shopping on a budget. I think everyday food is simple and accessible, that is why I was keen to share a recipe like this Cabbage Poriyal with you.
Things to love about this recipe
Very customizable. Don’t have green cabbage? Use purple instead. Replace completely and make this recipe with green beans, broccoli, or snap peas.
Allergy and kid friendly. This cabbage recipe is vegan, gluten-free, nut free, and soy free. In addition you can omit the chillies to make it milder on the spices and your kiddies will love it!
Budget friendly. Apart from investing a few small quality spices (which I highly suggest, Diaspora Co. is my go to) this cabbage recipe is very cost-effective.
Meal prep friendly. This recipe takes less than 30 minutes from start to finish, plus it keeps well in the fridge for up to one week.
Best way to eat. This would taste great with rotis (Indian flat bread), lentil and rice with a side of this carrot and cauliflower pickle. But if that’s not your thing, I suggest topping your salads and grain bowls with this Cabbage Poriyal with a dash of green chutney.
So go ahead and make yourself some healthy, flavorful and delicious to add to your weekly recipe repertoire and I promise this one is a keeper!
Cabbage Poriyal with Coconut
- 2 tablespoons coconut oil or olive oil/avocado oil
- 1 1/2 tablespoons urad dal skinned back gram
- 1 teaspoon black mustard seeds
- 1/8 teaspoon asafetida
- 1 teaspoon Diaspora turmeric powder
- 8 fresh curry leaves
- 3 Diaspora dried red chillies
- 1 head or 8 ounces cabbage chopped
- 1 tablespoon Kosher salt
- 1/4 cup packed fresh shredded coconut
- Yellow dal, to serve (optional)
- Steamed rice, to serve (optional)
- Rotis, to serve (optional)
- In a large skillet, heat coconut oil over medium heat. Add urad dal, mustard seeds and toast until urad dal is lightly browned.
- Add asafetida, turmeric and saute for 15 seconds. Then add curry leaves, red chillies and saute for 1 minute.
- Add cabbage, kosher salt and using tongs to mix until all the cabbage is coated in the turmeric. Then add ⅓ cup of cover, cover and cook for 10 minutes or until cabbage is tender. Sprinkle coconut, garnish with cilantro and serve immediately.