Wednesday, March 16, 2011

Cabbage Stir Fry-Cabbage Poriyal

Cabbage is an excellent source of Vitamin C and K. It is also a very good source of fiber, manganese and vitamin B6. It has anti cancer properties. It is low in calories and high in nutritional value. So why not include this simple cabbage stir fry in our diet once in a week.  It is a great accompaniment to rice and also very easy to prepare. Today we will learn how to make a simple cabbage stir fry (muttaikose poriyal) following this easy recipe.

cabbage stir fry-cabbage poriyal

Cabbage stir fry-cabbage poriyal

Cabbage stir fry-cabbage poriyal

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Cabbage - 4 cups (shredded/chopped)
   Fresh or frozen peas - handful (optional)
   Grated coconut - 3 tbsp
   Salt to taste

  For the seasoning

   Oil -2 tsp
   Mustard seeds -1 tsp
   Urad dal (split ones) -3/4 tsp
   Asafoetida - a pinch
   Green chilli - 2 (slit it)
   Curry leaves - a sprig


Preparation

Wash, remove the outer covering and shred cabbage or chop it into small pieces.

Method

1.Heat oil in a pan, add mustard seeds, when it splutter, add urad dal, hing, green chilli and curry leaves.

2.When urad dal turns golden brown, add the shredded cabbage, peas, sprinkle water, cover and cook on low heat.

3.Stir and sprinkle water in between to prevent it from getting burnt. Add needed salt.

4.Once cooked, add grated coconut, mix well and remove from flame. Serve as an accompaniment with rice.

Another variation

You can add a tbsp of cooked moong dal to the stir fry in step 4. Cook moong dal (pasi paruppu) separately in a little water in such a way that it should be soft but not mushy. Drain the water and then add it once the cabbage is cooked. Mix well.

More Stir fry and Kootu recipes

Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.

34 comments:

  1. Love the simplicity & the wonderful flavor of the tempering ings used...Addition of peas makes it all the more nutritious..We sometimes add peanuts for cabbage-peanut poriyal..;)
    Prathima Rao
    Prats Corner

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  2. அருமையாக உள்ளது. பகிர்வுக்கு நன்றி.

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  3. Simple and delicious stir fry,love this with rice and sambar

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  4. My easy and delicious lunch box recipe... Love it anytime

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  5. Simple but yet a delicious and my fav stir fry..

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  6. Perfect for St Patrick Day! Looks delicious!

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  7. Cabbage stir fry looks delicious.

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  8. Simple and delicious cabbage stir-fry..Perfect with rice!

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  9. AHHH, PORIYAL WITH SAMBAR....MATCH MADE IN HEAVEN..

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  10. Wow!! looks superb and tempting..

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  11. One of the simplest dishes and a favorite of mine..

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  12. Cabbage fry is so inviting and healthy !!!

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  13. love to have with rice...delicious!!

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  14. cabbage looks so cute...luved the addition of coconut in it...yumm !

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  15. wow...such a simple recipe...very healthy too !

    http://onlyfishrecipes.blogspot.com/

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  16. Love the way you fave finely chopped the cabbage.. its my favourite poriyal

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  17. my all time fav and i too make it in the same way.looks nice

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  18. Poriyal is looking delicious..lovely presentation.

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  19. Padhu, Very nice combi of peas & Cabbage. I never tried this before.nice clicks.

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  20. Simple recipe which is delicious love to have this with rice:)

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  21. Nice Presentation. My all time favourite dish. Thanks for dropping to my blog. Though not commented i am ur frequent reader. one of my favourite blog.

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  22. my all time fav dish,,so easy n delicious....

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  23. My favourite cabbage curry,looks yummy.

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  24. my mum makes just exactly the same way she get the same colour i usually adore her so does urs!

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  25. im really craving some right now

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  26. I made it today with ur garlic kuzhambu&
    turned nice akka.
    I added little carrot too akka.
    Thank you.
    regards,
    mymoon
    Dubai.

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  27. Excellent one. To remove a distinctive smell while cabbage cooks add just small slice of ginger in it.

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  28. Thanks for the recipe...
    Can you please let me know if we have to exclude the stemmed part(harder part/vein) of the cabbage?
    Coz I feel that I could see much wastage if I exclude.. At the same time,I feel dat it's not cooked well if I am adding the so-called stemmed part..
    Kindly guide me., (if possible with pictures describing what to be left and Wat is to be included....)
    Regards

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    Replies
    1. Normally I do not use the hard part for making stir fry. You can use the rest. Use the harder part for making stock.

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