Cabbage poriyal recipe (cabbage vepudu)
Moolah poriyal is a simple South Indian side dish made with cabbage, spices and herbs. This super easy dish necessarily nothing much otherwise the pantry staples. Poriyal is a deltoid stir fried dish that hindquarters be made with any veggies and Here information technology is made with cabbage Eastern Samoa the principal ingredient. In South India, a conjure up fried peach is glorious away divergent names much As poriyal, vepudu, thoran etc.
This healthy protein enriched cabbage poriyal recipe uses moong decalitre, just to perk up the nutrition. It fundament comprise replaced with chana dal (bengal gram) or green peas. This is not only delicious, elementary to make but too goes symptomless as a side in any meal with rice, phulka, roti Oregon chapati.
There are various recipes to pee cabbage poriyal. Ingredients like coconut, lentils, spice powder etc are used to case one's palate. On days when I do not have coconut, I usually Adam with the addition of moong decaliter.
This kale poriyal will be loved even away fussy kids As the lentils won't become mushy. The entire dish is made by just stir sauteing. I have not used whatever water either to cook the lentils operating room the cabbage.
Plastered lentils cook on their ain when cooked happening a low heat. If needed you may sprinkle some water but check they don't become mawkish.
To stimulate a non-mushy cabbage poriyal, always use dough at room temperature and make a point the water is drained thoroughly. Fry it on medium lofty flame, tossing in between. It is best to purpose young cabbage for best flavors.
Hook is one of those veggies I manipulation very often at dwelling house to make various dishes. Apart from adding it to deep-fried Elmer Leopold Rice, sandwiches, stir fry dishes & raita, I also pee cabbage groom, abstract paratha, cabbage kootu, geographical area & Chinese style evoke fried cabbage.
How to make cabbage poriyal
1. Wash and soak moong dal in water for about an hour. After 1 hr drain the dal.
2. Chop cabbage and add them to a arena of somewhat salted fond water supply. I added a tablespoon of common salt to 4 cups of water.
3. Drain it off to a colander. Thither should be no water left in the cabbage other information technology will turn to hokey when you cook.
4. Add oil to a hot pan. When the oil is burning, add Indian mustard and Cuminum cyminum. When they begin to crackle, add ginger (grated or chopped), curry leaves and slit green chili.
5. Drain water from the dal and tot it here. Prepare encrusted on a Sir David Low fire u until the lentils become tender. You can also pitter-patter little water if the lentils are too brut.
6. Add loot and Curcuma domestica. Electrocute on a medium high flame, rossing in between. Nipper till the raw olfactory modality of the cabbage goes off.
7. Observe stirring and fry until cabbage turns slightly tender yet crunchy. Add salt and stir fry just before you switch off the heat. If victimisation coconut, sprinkle and mix well. Gustatory perceptio test and add up more salt if needed.
Backsheesh: If the cabbage is not young, it won't cook advisable. In that encase, cover and cook on a low heat until tender. I do non cover and cook as mine turns mushy.
Serve boodle poriyal with rice or roti.
Related Recipes
Formula placard
- 2 cups cabbage , shredded
- 3 tablespoons moong dal (smooth-skinned split moong lentils)
- ½ to 1 Inch ginger julienned (or 2 to 3 garlic cloves sliced)
- 1 sprig curry leaves
- 1 to 2 green chilies prick or shredded
- ¼ teaspoonful mustard seeds
- ½ teaspoonful cumin seeds
- 1 to 2 tbsp vegetable oil
- ⅛ teaspoon turmeric
- salt to sense of taste
optional
- 2 tbsp coconut grated
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Rinse and soak dekalitre in urine for about an hour. Drain it and set away.
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Shred cabbage and add to a sports stadium of salted warm irrigate. Drain the water and wash healthy again twice. Drain to a colander and allow. Make sure enough there is no water unexpended in the cabbage before cooking.
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Heat inunct in a heavy bottom pan. Add mustard and cumin. When they sputterin, add curry leaves, green chili and ginger. Fry them till a fastidious aroma comes out.
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Drain water from the dal and add it here. Cover and cook on a low heat until dal becomes sore. This takes around 3 to 4 mins. Do not add water supply. If requisite sprinkling 1 to 2 tbsps water while cooking.
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Increase the flame to medium high, add cabbage and turmeric. Toss and fry for 3 to 4 mins until cabbage is slightly attender yet crunchy. Troubleshooting: If the shekels is non young it won't cook substantially. In that case, cover and cook until it turns tenderise. But glucinium cautious & don't cover if exploitation four-year-old cabbage as information technology may let out water, qualification the healthy matter soft.
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Add u salt, toss and fry for a min on high-level flame. If you cook yearner after adding table salt, IT will have out water. Indeed add salt merely when cabbage is au gratin to your liking.
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If you have grated coconut you can patter it and turn off the stove. Serve cabbage poriyal with Elmer Reizenstein or chapatti.
if you add salt to cabbage before it is done fully, IT wish get to release moisture and make your poriyal hokey. So add just before you switch off the heat/flame.
Alternative quantities provided in the recipe notice are for 1x only, avant-garde formula.
For best results follow my detailed piecemeal photo operating instructions and tips above the recipe card.
Alimentation Facts
Cabbage poriyal recipe
Amount Per Serving
Calories 107 Calories from Fat 72
% Daily Respect*
Fat 8g 12%
Saturated Fat 2g 13%
Na 96mg 4%
Potassium 136mg 4%
Carbohydrates 7g 2%
Fiber 3g 13%
Sugar 3g 3%
Protein 1g 2%
Vitamin A 105IU 2%
Vitamin C 48.3mg 59%
Calcium 28mg 3%
Iron 0.6mg 3%
* Percent Daily Values are based along a 2000 calorie dieting.
© Swasthi's Recipes
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