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Thursday, October 31, 2013

Cabbage Poriyal

'Poriyal' or vegetables lightly stir fried with a generous amount of freshly grated coconut is one of my favorites. I call it the south indian version of the oriya 'bhajja'. It is light and healthy. And takes minimum amount of time and effort. While one can make it with various vegetables (especially gourd), Cabbage poriyal is the diah that one encounters most frequently at the South indian restaurants serving thali meals. It is also called 'Thoran' in Kerala.

Last time I made this recipe without using onions ( it was a Monday ) and it turned out pretty well. Read on for the recipe:
















Preparation Time - 10-15 mins

Ingredients - 1 small cabbage (shredded into small pieces), 1/2 cup freshly grated coconut, 2 green chillis, 1 sprig of curry leaves, 4 tbs split urad/channa dal, 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 1/4 tsp turmeric, 3 tsp oil, salt to taste.

Cooking - Heat the oil in a wok. Add mustard seeds and allow to splutter. Add channa dal/urad dal and fry for 2 minutes till they turn a few shades darker.

Make slits in the green chillis and add them to the wok. Follow with the curry leaves.
Finally add the asafoetida and then the cabbage. Mix in.

Sprinkle salt and turmeric. Mix and cover with lid for 3 minutes.

Remove lid and stir lightly at regular intervals till done.

Enjoy with piping hot rice and sambhar.



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