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Cabbage Poriyal with Coconut

5 from 1 vote
Cabbage Poriyal with Coconut is a traditional Indian stir fry made shredded cabbage that is sauteed in oil with turmeric and urad lentil. It is usually served with rice, dal and rotis.
Print Recipe
Prep Time:20 minutes
Cook Time:15 minutes
Servings: 6

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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.